.P5 
Copy 1 



Publication No. 1 



KITCHEN ORGANIZATION 

AND 

ADMINISTRATION 

BY 

CHARLES S. PITCHER 



READ AT THE MEETING 
OF THE 

AMERICAN ASSOCIATION OF OFFICIALS 

OF 

CHARITY AND CORRECTION 

MEMPHIS, TENN., 

May 7 and 8, 

1914. 



PUBLISHED BY 

THTC OHIO BOARD OF ADMINISTRATION 



Press Ohio Penitentiary. 

Monoeraph 



KITCHEN ORGANIZATION 

AND 

ADMINISTRATION 

BY 

CHARLES S. PITCHER 



READ AT THE MEETING 
OF THE 



AMERICAN ASSOCIATION OF OFFICIALS 

OF 
CHARITY AND CORRECTION 



MEMPHIS. TENN., 

May 7 and 8, 

1914. 



PUBLISHED BY 

THE OHIO BOARD OF ADMINISTRATION 



Press Ohio Penitentiary. 






THE OHIO BOARD OF ADMINISTRATION 

Columbus, Ohio. 



J. P. Shaffer, President. 
A. F. Shepherd, M. D. 
Starr Cadwallader 
T. E. Davey 
W. E. Haswell, Sec'y. 

D. of D. 
JUN 12 1916 



Dunlop 


3380 


Dunlop 


3020 


Richards 


2765 


Richards 


3000 


Dunlop 


2385 


Richards 


2435 


Dunlop 


• 1805 


Dunlop 


2385 


Richards 


3015 


Atwater 


2450 



KITCHEN ORGANIZATION AND 

ADMINISTRATION 

Physiologists have determined how much food from a scientific standpoint 
a person requires. It is, however, true that there is a difference of opinion as to 
the quantity a person needs, as is shown by a comparison of the opinions of the 
following authorities:— (Quantities per man per day unless otherwise stated.) 

Available energy 
Inmates of prisons, insane hospitals: or fuel value 

Male convicts at hard work 
Ordinary male prisoners 
Prisoners and inmates of houses of 

correction per person 
Inmates of Reformatories (Male) 
Unemployed male prisoners 
Inmates of almshouses per person 
Punitive diet, short duration 
Punitive diet, long duration 
The insane per person 
The insane per person 

I will not attempt to discuss this matter from a physiological standpoint, 
as it has been the subject of careful experimentation for many years; what I will 
attempt to outline is how, after it has been determined what quantity of food a 
person needs, you can get this food on to his plate in the best possible manner 
and with the least amount of waste. It is needless to say that there are many 
ways that this can be done, good, bad and indifferent, but there must be one best 
way, which need not be the most complicated, as is illustrated in the answer 
given by a student in physics at one of the Western universities. The class 
in physics had just been studying the subject of hydraulic pumps and the 
instructor presented this question; "If you had a pail of water on the first floor 
of a building and wished to convey it to the third floor, what means would you 
use?" The different members of the class selected different kinds of pumps for 
the purpose of raising the water from the first floor to the third floor, but one 
student, a girl, who had recently entered the class for physics offered no opinion, 
but upon being asked by the instructor what she would do, replied, "I know but 
very little about physics, but if I wanted to get the water to the third floor I 
would take the pail and carry it up." 

Considering the subject from this point of view, we will proceed to discuss 
some of the things which are necessary for good kitchen organization and admin- 
istration: 

1. Construction of kitchens 

2. Equipment of kitchens and diningrooms 

3. Employees " 

4. Methods of control for kitchens and diningrooms 
"A" Ration allowance 

"B" Standard Basic Dietary Ration Tables 

"C" Graduated Ration Dippers 

"D" Control of cooked meats 

"E" Waste Accounting System 



6 KITCHEN EQUIPMENT AND MANAGEMENT 

CONSTRUCTION OF KITCHENS 
No. 1 

In planning an institution it is very essential it should be so constructed 
that everything about the instituticm will co-ordinate and harmonize with one 
general idea, so that its purpose may be carried out. Probably the unrest of the 
public and the general criticism and dissatisfaction with correctional institutions 
are due primarily to the fact that our prisons and reformatories are so constructed 
that the very type of buildings defeats the purpose for which the institutions are 
maintained, namely, the reformation and rehabilitation of the inmates. Chari- 
table institutions to carry out the purposes for which they are maintained are 
very much better constructed. 

Narrowing the idea down to- the original proposition, that of construction 
of kitchens, I would state that the kitchen should be so laid out that there will be 
no waste motion on the part of the employees caused by the kitchen being badly 
planned and the utensils poorly arranged. The matter of utensils will be dis- 
cussed under the subject of "Equipment." Unless it is entirely unavoidable the 
kitchen should never be placed in the basement, if you wish the kitchen to look 
presentable. The kitchen should be located on the first floor, but as in some of 
the general hospitals, it may be located on the top floor. Where there is plenty 
of land to build on, there is no reason for this. The floors should be of tile with 
a tile base, rounded where it joins th<tile floor, and in the corners rounded tile 
base should be used. The side walls should be constructed of enameled brick, for 
a distance of six or eight feet up from the floor. Tile may be used but it is liable 
to be bi-oken much quicker than the enameled brick. 

The floors and side walls of a kitchen are very important matters for the 
reason that unless you have good floors and side walls, it is very difficult to keep 
a kitchen clean. Concrete floors have been used considerably in kitchens, but 
they are very unsightly and difficult to keep clean, for the action of the grease, 
which it is impossible to keep from getting on the floors, has a tendency to 
destroy the bond of the cement. 

To insure a proper ventilation, the kitchen should have a clerestory over it 
with monitor sashes hung from centers with automatic opening devices, so that the 
windows can be opened readily for ventilation. The kitchen should be so located 
that there is a good cross ventilation through the side windows, as kitchens in the 
summer are very warm stuffy places to work in. The kitchens and diningrooms, 
if possible, should be constructed in one block, with as many diningrooms as is 
necessary for the proper classification of inmates, connecting with the kitchen 
through servingrooms or pantries. 

One type of building which is becoming popular in State Hospital construc- 
tion is arranged in a group with the kitchen at one side of the group, with or 
without covered corridors leading from the wards to the diningrooms. The old 
type of ward diningroom is, I believe, becoming less popular, as it takes the ward 
attendants off the wards, disturbs the ward work, is not usually as well managed, 
is more wasteful of food and keeps the smell of the food in the wards. 

The ward diningrooms. however, are advisable where there are disturbed 
and feeble cases, who are unable to walk to the general diningroom. One insti- 
tution which I know of has a kitchen with a number of diningrooms connecting 
with it where the patients from several wards are classified in the different 
diningrooms according to their condition. 

Adequate refrigerating accommodations should be provided in the kitchen. 
Where natural ice is not available, an artificial refrigerating plant can be very 
successfully maintained in the kitchen. There are several types of refrigeration 
plants now on the market which are almost automatic, only requiring the cook to 



KITCHEN EQUIPMENT AND MANAGEMENT 7 

turn a switch in the morning and shut it off at night and keep the motor oiled 
during the day. Ample scullery space should be provided, for this is one of the 
important things usually forgotten when constructing a kitchen. Toilet accommo- 
dations for the employees, as well as the inmates, employed in the kitchen should 
be provided. The serving rooms or pantries should be of adequate size. Usually 
in planning kitchens, the serving rooms are the last things considered and are too 
small for the purjioses. 




Figure 1 



KITCHEN EQUIPMENT AND MANAGEMENT 9 

Figure 1 shows a kitchen in use in one of the State Institutions which is 
giving very good satisfaction with the exception that the serving pantries should 
be twice the size shown in the plan. There was a shortage of funds and. there- 
fore, the space was somewhat restricted. 

In the construction of dining rooms and serving rooms, if there are suffi- 
cient funds, I would advocate that tile floors and base be used as they are much 
more sanitary and will keep that "rattysmell" out, which is a very objectionable 
feature in institution dining rooms when a wood floor has been in use for a few 
years and the floor has been water soaked from constant scrubbing. 

In connection with the construction of future kitchens I would suggest, for 
the consideration of those present, the jiroposition of providing for a freezing 
room in the basement of the kitchen or some other convenient place where the 
garbage, while awaiting removal, can be stored in such a temperature that de- 
composition will be arrested. This is being done in many of the large hotels, and 
as the garbage of an institution is worth at least $1.00 or more per year per per- 
son for feeding swine, it would seem a. good investment to keep the garbage 
from decomposing as the swine would be much more healthy and the results ob- 
tained much better if the garbage was delivered to the piggeries in a sweet, 
undecomposed condition. One benefit which would be derived from doing this, 
outside of the profit from raising swine, would be the elimination of disagreeable 
odors in the vicinity of the kitchen where garbage is stored. As all garbage fed 
to swine should be boiled at the piggery, there would be no injury to the swine 
from the fact that the garbage had been partly frozen in the freezing room. 
This plan could be successfully carried out where there is artificial refrigerating 
in the kitchen as the only thing necessary would be to construct a proper room 
with suitable refrigerating coils. 



KITCHEN EQUIPMENT AND MANAGEMENT 

EQUIPMENT OF KITCHENS 



11 



No. 2 



The equipment of a kitchen is one of the very important factors in kitchen 
organization and administration. Figure 1 shows the diagram of a kitchen and 
the location of the equipment. Figure 2 is a photograph of the equipment as 
you face the range. 




Figure 2. 



klTCtlEN EQUIPMENT AND MANAGEMENT 



13 



Figure 3 is a photograph of the equipment as it appears looking toward 
the elevator and the serving rooms. 




Figure 3. 



KITCHEN EQUIPMENT AND MANAGEMENT 15 

The foUowinii- tMiuipiiicnt is shown in Figures One, Two and Three: 
Ranger- 
One (1) wrought steel French range, to be 9' long, 7' wide, body to be 
made ol" No. 14 steel and bound around bottom with 3" x J" steel binding, and to 
contain four tires and six ovens, that is two fires and three ovens on each side of 
range. 

The ovens to be 21 J" wide, 28" deep, IG" high, with angle-iron braces at 
bottom so as to make it njn-warping. The fire chambers to be equipped with 
shaking and dumping grate and lined with the best No. 1 fire brick. All oven doors 
to be provided with drop hinges so that the oven door will form a shelf in front, 
and to be bound with 2J" steel binding. The top of range to be furnished with 
extra heavy steel castings. The one side "of top to be extended 28" beyond the 
S> foot length, the same to be sujjported with 2" angle frame, fastened to the 
body. All trimmings of range to be steel finished and fastened to the body by 
means of machine threaded bolts and rivets. 

Coal Bin:— 

One (I) wrought steel coal bin, 42" deep,- 28" long, to be made of No. 14 
steel, and to be bound around the bottom with 3" x |" steel binding and to be 
connected to the body of the range on one side. Contractor to i)rovide top, a 
door with heavy steel hinges and handle, and one chute door in front. 

Plate Shelf:- 

One (1) steel |)late shelf 11' 4" x 20" wide, made of No. IG steel and 
bound on each edge with 1" finished steel binding, the same to be supported on 
solid steel brackets, with steel finished facing, and bolted in the center of the 
range with machine thread bolts. 

Hood:- 

One U) sheet steel hood 13' long, 8J' wide, 30" high, to be made of No. 20 
steel and bound around the bottom with 2J" finished steel binding, both sides of 
hood and front to have mitred ends, provide all necessary hinges and expansion 
bolts to suspend the hood over the range. 

Roasters :-- 

Four (4) seamless cast iron steam roasters, each to have a capacity of 35 
gallons, and to have monel metal hinged covers, having brass hinges and handles, 
roasters to be provided with four extra heavy cast steel legs, draw off pipes and 
brass faucets. 

Jacket Kettles:— 

Four (4) aluminum jacket kettles, each of 60 gallon capacity, to be 28" in 
diameter, to be made of extra heavy aluminum, the jackets to be riveted with 
three rows of rivets and jirovided with steam inlet and outlet; also steam safety 
valve, the top to have a hinged cover, with heavy brass hinges and handle; also 
a 3" brass vapor pipe collar, tapped for water connection. All kettles to be pro- 
vided with wrought iron stands and brass draw off faucets. 

Vegetable Kettles:— 

Four (4) seamless cast iron vegetable kettles, each of 35 gallon capacity, 
and each to' be provided with monel metal covers with brass hinge*, and handles 
and 3" brass vapor collars tapped for water connections, all kettles to be provided 
with two galvanized perforated steaming baskets, extra heavy cast steel legs, 
draw off pipes and brass faucets. 



16 KITCHEN EQUIPMENT AND MANAGEMENT 

Vapor Pipes :-- 

One (1) line of monel n.etal pipe to connect the four aluminum jacketed 
kettles and the four cast iron steam vegetable kettles, the rising pipes from eflch 
cover of the kettles to be 3" in diameter and of proper height above the covers 
of each kettle. The same to be connected into one main line of vapor pipe 5" in 
diameter, the main pipe to go through the floor and to be provided with a flanged 
sleeve, extend the pipe over to the ventilating flue. The pipe under the floor to 
be provided with an S trap. The same to be dri])ped with a ^" brass pipe to the 
adjoining sink. 

Coffee Urns:-- 

One (1) set of Imperial coffee urns, consisting of two urns for coffee of 50 
gallon capacity each and one water urn of 75 gallon capacity. All urns to be 
made of 40 oz. Monel metal planished on the outside and provided with necessary 
steam coils for heating same. The coffee urns to have Monel i)ercolators and be 
connected on the side to the center water urn with brass nickel-plated pipe hav- 
ing a Jenkins valve. The water urn to be provided with safety and vacuum valves 
and glass gauge with measuring, scale. All urns provided with brass draw off 
faucets and wrought iron stands. 

Cook Tables :- 

Two (2) cook tables each to be 10' long, 3' wide, the top to be 3-16" pol- 
ished steel having a 2" flange turned down on all edges. The top of one table to 
be cut for bam marie pan and carving table. The tables to be supported on extra 
heavy ornamental cast steel legs and to have a solid galvanized steel shelf built 
10" above the top of the floor. Each table i)rovided with one drawer with lock 
fcr working tools. 

Sauce Pan Racks:- 

Two (2) sauce pan racks, each to be 9' long, 2' wide, having triple bars. 
The bars to be made of 2|" x |" steel, having hooks on each side of bars 8" apart. 
The rack to be supported by 2^" pipe column, to extend from the floor through 
the top of the cooks' table and provide the same with necessary flange on the 
bottom and brace underneath top of cooks' table. 

Carving Table and Bain Marie Pan:- 

One (1) carving table and bain marie pan, to be 5' long, 25" wide, 9" deep 
made of heavy planished told rolled copper tinned on the inside and provided with 
copper tinned steam coils for heating same, with copper tinned perforated bot- 
tom. The pan to have a heavy copper tinned flange 2" from the top and to 
contain two porcelain enameled meat platters with heavy tin i)lanished revolving 
'covers, the bain marie o))ening to have a wired edge, provide wa'^te outlet 1" in 
diameter. 

Hot Tables and Warm'^rs:- 

Two (2) hot tables and warmers, each to be 6' long, 30" wide, and 4' 6" 
high, including the height of the stand, the body to be made of No. 20 galvan- 
ized iron with sliding doors on each side of warmer, the top of each warmer to be 
made of No. 14 galvanized steel reinforced with angle braces. Warmers to con- 
tain two shelves, and each shelf is to be heated with four rows of f " steam coils 
connected for one circulation. All warmers to be set up on a wrought iron stand 
10" high. 



KITCHEN EQUIPMENT AND MANAGEMENT 17 

Steel Tables :- 

Three (3) steel tables- each to be 7' lonp:, 2' wide, the t(>i),s of each to be 
made of 3-16" polished steel with a 2" flange turned down on all edj^es. Each 
table provided with heavy steel ornamental leys and one oalvanized drawer with 
lock for working- tools. 

Coffee Urns: 

One (1) set of coffee urns foi- employees' dining room, the set to consist of 
two coffee urns, 10 gallon capacity each, and one water urn 20 gallon ca])Hcity. 
All urns to be made of Monel metal. The coffee urns to have porcelain enameled 
cylinders with double glass gauges for water and coffee and to be connected on 
each side of water urn with seamless brass nickel-plated tubing provided with 
Jenkins Valve. All urns provided with copper tinned steam coils for heating 
same. The water urn provided with safety and vacuum valve and glass gauge 
with measuring scale. 

Urn Stand and Warmer: — 

One (1) urn stand and warmer to be 5' long, 20" wide, body to be made of 
Russia iron having two shelves, heated with steam coils. The top of warmer 'to 
be made of heavy planished coii])er with heavy cast legs 10" high. 

Drainer: — 

One (1) urn drainer 5' long, 6" wide, made of heavy planished cojtper 
tinned inside; with perforated drain. The drainer to be nickel-plated and fastened 
to the body of the warmer with heavy steel brackets and i)rovided with a waste 
outlet, having nickel-i^lated faucet. 

Plate Warmers: — 

Three (3) plate warmers, two to be 6' long and one to be 4' long. All 
warmers to be 2' deep, 6' high, made of e.xtra heavy Russia iron, and to contain 
four shelves, each shelf to be heated with four rows of i" steam coils and to have 
sliding doors in front with ball-bearing wheels, and to be set up on an iron stand 
10" high. 

Coal Wagon:— 

One (1) steel coal wagon to be 28" long, 22" wide, 20" deej), to be made of 
No. 14 steel, bound around the to]) and bottom with U" steel binding and pro- 
vided with heavy steel castor wheels. 

F'ood Trucks: — 

Five (5) food trucks — each to be 4i' long, 2i' wide, 4i' high, the frame to 
be built of galvanized iron pipe, the uprights to be If" in diameter, the braces 
to be If" in diameter. Truck to have two shelves, each to be full length and 
width, built solid of No. 18 galvanized iron, supported in the centers to the side 
braces, the lower shelf to have 1" edge turned up all around, the upper shelf to 
be set down 3" from the top. All trucks provided with two swivel wheels, front 
and back, and wheels on sides, all to have heavy rubber tires, each truck pro- 
vided with galvanized bar at end. 

The equipment which is described in the foregoing is capable of cooking 
the meals for 600 persons, but by increasing the kitchen employees a population 
of 800 could be provided for although it would make it very inconvenient for the 
kitchen force. 

It will be noticed from Figure 1 that all of the equipment with the excep- 
tion of the tea and coffee urns and the sinks are located away from the walls of 



18 KITCHEN EQUIPMENT AND MANAGEMENT 

the kitchen making it much easier to keep the kitchen clean, more convenient for 
the cooks and makes the kitchen more sightly as the walls are not cluttered up. 
Floor drains, with bell traps and waste pipes connected to the sewer, are placed 
underneath the aluminum kettles, roasters and vegetable kettles. This is of 
much assistance in scrubbing the kitchen and in emptying water- from the kettles 
when they are being cleaned. The jacketed kettles are of aluminum with alumi- 
num covers. ■ The cover of the vegetable steamers and steam roasters are of 
monel metal. The tea and coffee urns are also of monel metal, while all the 
sauce pans used in the kitchens are of aluminum. 

I would particularly recommend the use of aluminum kettles, sauce pans, 
etc., as no re-tinning is necessary- Aluminum kettles cost about fifty per cent, 
as much as copper block tin lined kettles, cook more rapidly and will last as 
long without any outlay for re-tinning. Very frequently copper block tin lined 
kettles, these with a block tin lining J" in thickness, have to be re-lined at a cost 
of approximately $75.00, while sixty gallon aluminum kettles can be purchased for 
appi'oximately $140.00, a material saving in the equipment of a kitchen as well as 
a permanent improvement over the copper block tin lined kettles. Copper tin 
lined kettles and sauce pans have to be re-tinned nearly every year, which is a 
source of considerable expense; furthermore when the tin lining is wearing off, 
the copper is considered to have a bad effect on the food coming in contact with it. 

Monel metal tea and coft'ee urns are proving very satisfactory. They are 
more expensive than the tin lined tea and coffee urns, but as they require no 
re-tinning they are much more economical in the end. 

Monel metal covers for iron roasters and vegetable kettles are preferable 
to galvanized iron or copper covers as they last longer and as, in the case of cop- 
per covers, no re-tinning is necessary. 

I would recommend the use of steel tables in the kitchen as they are very 
easy to keep clean and will last much longer than wooden ones. 

Plate warmers for the kitchens and dining rooms are a very necessary part 
of the equipment, for even if the meal is well cooked, the food is rendered un- 
palatable and is unsatisfactory if served on cold plates. 

In connection with the equipment of a dining room, I would suggest the 
use of round instead of long tables. A table 6 feet long and 2^ feet wide Will ac- 
commodate 6 persons and a table 10 feet long and 2i feet wide will accommodate 
10 persons. A round table 4' 6" in diameter will accommodate 5 persons, giving 
them plenty of room and if they sit as close together as at a long table, 6 could 
be accommodated. It is a psychological fact that upon going into a dining room 
where there are tables of different kinds, people will naturally go to the round 
tables, as they seem more homelike than either square or long ones. The entire 
atmosphere of an institution dining room and the attitude of the persons eating 
in the dining rooms can be changed through the use of round tables. 

In dining rooms of correctional institutions I would recommend the use of 
long tables and benches only for inmates in the lower grades or those undergoing 
discipline. For all other inmates I would recommend the throwing out of the long 
tables and benches and the substitution of round tables and light bent wood chairs. 

Light bent wood chairs cannot be used as effective weapons by disturl>ed or 
vicious inmates and are no more dangerous than the dishes on the table. In case 
inmates become refractory it is much easier to restrain them in a dining room 
equipped with round tables than where there are rows of long taWes. It is also 
much easier to serve food at round tables. 



KITCHEN EQUIPMENT AND MANAGEMENT 10 

EMPLOYEES 
NO. 3 

The fact that persons are employed in a kitchen or dining room is no guaran- 
tee that they are good cooks or good waiters. It seems to he the style to "damn 
the cook and the waiters" for almost anything which happens in connection with 
the operation of kitchens and dining rooms. No doubt some of this is merited, 
but, on the other hand, there are as many conscientious people following up this 
line of work as are following other lines, and the trouble, to some extent, is due 
to the fact that there is no adequate system to follow, so the employees who really 
wish to perform their duties well can gain sufficient knowledge to carry on their 
work efficiently, and not fail through lack of information and training rather than 
intention. Some think that kitchens and dining rooms are necessarj' evils, but this 
is a pessimistic view to take of the matter. When you are inspecting a kitchen 
or dining room, and you feel that the work is well done, do not be afraid to com- 
pliment the cooks or the dining room employees for fear that the next time you 
visit their place, you may find it necessary to reprimand them. Remember that 
they have trouble the same as every one el.se, and will appreciate praise as hearti- 
ly as you would if complimented by your superiors. If, every time you make an 
inspection, you make criticisms and never express any appreciation of the good 
work which the employee may at sometime have performed— in other words, if 
the only part of the doughnut you ever see is the hole in the center, your criti- 
cisms in time will have the .same effect as a long string of "don'ts" have with 
children, and the employees will grow to feel that you are not satisfied with any- 
thing they do, and have no appreciation whatever of their efforts to render good 
service. A combination of praise and criticism is much more effective' than criti- 
cism alone. 

Undue haste in filling vacancies is often the reason why you have inefficient 
employees for it is much better to have a vacancy than to appoint an inefficient 
person to a position in an institution. 

Dining room employees should be as well paid as ward attendants, while the 
kitchen help should receive higher wages than either thus giving the efficient em- 
ployee an opportunity for promotion. The wages paid kitchen and dining room 
employees in the New York State Hospitals since April 1st, 191.3, are as follows: 

Wages per month. 





M 


inimum 


M 


aximum 


Chefs— Men 


$ 




.$ 


95.00 


Head Cooks— Men 








55.00 


Head Cooks — Women 








55.00 


Cooks — Men 








35.00 


Cooks— Women 








35.00 


Assistant Cooks— Women 








30.00 


Kitchen Helpers— Men 




25.00 




30.00 


Kitchen Helpers -Women 




18.00 




25.00 



The wages of kitchen helpers are increased from the mimimum to the maxi- 
mum at the rate of two dollars per month for each six months of continuous service. 

Male attendants receive $26.00 to $34.00 per month; Women attendants. 
$19.00 to $25.00 per month; Special Attendants— Men, $43.00 to $50.00 per month, 
and Special Attendants — Women, $35.00 to $43.00 per month with an increase from 
the minimum to the maximum at the rate of two dollars per month for each six 
months of continuous service. (All persons receive maintenance.) 

In a kitchen cooking for GOO inmates and employees, I would recommend 
the employment of one head cook, one cook and two kitchen helpers. In larger 



20 KITCHEN EQUIPMENT AND MANAGEMENT 

kitchens the proportion of employees can be reduced, for instance, in a kitchen 
cooking for 1800 inmates I would recommend the employment of one head cook, 
two cooks and three kitchen helpers. In each instance there would be inmates to 
assist in doing the rough work and the cleaning. Where there is a number of 
employees to cook for at night, I would recommend the employment of a night 
cook in addition to the day force of the kitchen. 

In small dining rooms attendants can be employed but in large dining rooms 
serving 300 persons or more it is best to have Special Attendants in charge with 
Attendants to assist them. As a general rule women make better dining room 
employees and men better kitchen emp'oyees especially if the kitchen cooks for 
over 100 persons. For small kitchens where the utensils are light, women give 
satisfactory service but in larger kitchens where heavy utensils are used it is diffi- 
cult to secure women who can do the work. 

Two books which will be found useful by persons having the supervision of 
kitchens and the instruction of cooks are "A Laboratory Handbook for Dietetics" 
by Mary Swartz Rose, Ph. D., Assistant Professor, Department of Nutrition. 
Teachers College, Columbia University, published by The Macmiilan Company, 
New York City. N. Y., 1918, and "Institution Recipes for use in Schools, Colleges, 
Hospitals and other Institutions", by Emma Smedley, Publisher. 6 East Front 
Street, Media, Pennsylvania. There is much in these books which will be found 
useful for institutions. Two other books which are particularly useful for.persons 
who have the supervision of institution kitchens are the "Methods of Fiscal Cor- 
trol of State Institutions" by Henry C. Wright, published by The State Charities 
Aid Association, No. 105 East 22nd Street. New York City, March 1911, and Sec- 
tion No. 9 "Report of the Committee of Inquiry into the Departments of Health. 
Charities and Bellevue & Allied Hospitals in the City of New York appointed by 
the Board of Estimate and Apportionment. City Hall, New York City". 

Where a Triiining School for Nurses is maintained it js advisable to have 
the cooks and dining room employees take the same kind of work in dietetics as 
is prescribed for the pupils of the Nurses Training School, so that they will have a 
good knowledge of dietetics. 

Where employees have become lazy or inditferent as a disciplinary, method 
I would recommend transferring them to another kitchen, thereby changing their 
surroundings. This frequently causes them _ to render more satisfactory service 
and makes it unnecessary to secure ^new employees. This is recommended only 
in cases of employees who have been doing satisfactory work but for somie reason 
may have become indifferent. 

One source of dissatisfaction with the dietaries of prisons and penitentiaries, 
I believe, is the practice to have a prisoner cook in charge of the kitchen, who is 
under the supervision of a guard who knows nothing about kitchen management 
or cooking. Another source of trouble common to prisons and penitentiaries is 
the fact that they have inadequate kitchen equipment making it necessary to bcil 
nearly everything they have to eat. The two combined produce a wasteful and 
therefore costly dietary, for except on special occasions the meals usually consist 
of some kind of boiled meat with potatoes and large quantities of bread, and as 
this becomes very monotonous it results in a large waste, estimated in one peni- 
tentiary of 1000 prisoners to equal at least $15,000.00 a year. 



KITCHEN EQUIPMENT AND MANAGEMENT 21 

METHODS OF CONTROL FOU 
KITCHENS AND DINING ROOMS 
No. 4 

In ordering" supplies a kitchen as well as all other departments of an insti- 
tution should be required to obtain all their supplies on requisitions. The requi- 
sitions should be made up in duplicate and a carbon copy should be retained in the 
kitchen so that the supplies may be checked with the carbon copy when they are 
received and a receipt given to the storeroom. 

A great source of loss in ordering and distributing supplies is occasioned 
through not ordering supplies in accordance with the population for which the 
kitchen cooks. The Standard Basic Dietary Ration Tables, which are a part of 
this paper, are for the purpose of insuring that proper and uniform supplies of un- 
cooked food will be sent to the kitchens. They are made up somewhat like an in- 
terest table; the different articles to be ordered appearing in a vertical column and 
the population in a horizontal column. Under the populations are shown the quanti- 
ties to be ordered for a given number of persons for one meal unless otherwise 
specified. This system does away with the time honored one of fixing upon a 
given amount of food supplies to be sent to the kitchen and continuing to send the 
the same quantity of food supplies until there is such a waste or such a shortage 
that it is so evident as to be brought to someone's attention, and to cause them to 
realize that there is a waste or a shortage to be corrected. 

Institutions usually have a fixed per capita ration allowance of food supplies 
and it is therefore necessary for them to devise some method of handling these 
supplies to the very best advantage, so as to provide as good a dietary as possible 
from the supplies available. 

The following per capita ration allowance has been found sufficient for use 
in a State Hospital for the Insane: — 

Meat and Fish 10.5 oz. 

Farinaceous Foods 13. " 

Butter 1.5 

Cheese .3 

Coffee .465 " 

Tea .1175 

Milk 1. Pt. 

Eggs .5 Egg 

Dried Fruit .5 oz. 

Sugar 2. " 

Potatoes 10. 

This ration allowance is useii in estimating the food supplies required for 
the inmates and employees in making up the quarterly estimates which are sub- 
mitted to the State Hospital Commission, and the daily issues of food to the 
kitchens are made in accordance with the Standard Basic Dietary Ration Tables 
in use at the institution. 

Some departments in estimating allowances of food su|)ples. (I think this 
is particularly true of City Departments) base their allowance on so much money 
per person. I believe this to' be an improper way to estimate for food supplies 
for tTie reason that there is such a great variation in the market prices of com- 
modities that some years there would be an adequate amount of food supplies 
and during other years, when the market was high, there would be an insufficient 
quantity or it would necessitate the use of a dietary giving very little variety. It 
is much better to have a fixed per capita ration allowance. For example, some- 
times carcass beef can be bought for nine cents per pound and at other times it 
costs twelve cents per pound; eggs can be purchased at times at eighteen cents 
per dozen and at other times even refrigerator eggs cost thirty cents per dozen or 



22 KITCHEN EQUIPMENT AND MANAGEMENT 

moi'e. There are wide variations in the market prices of butter, Hour, sugar, 
cereals, etc., which would very materially reduce the quantity of food supplies 
available for an institution in years of high prices if an allowance of so much money 
per capita was made rather than a ration allowance. 

The operation of hotel and restaurant dining rooms' and kitchens is much 
different from that of institution kitchens and dining rooms. The former have a 
checking system in use, where a given quantity or portion of a certain kind of food 
is sold for so much money, and this quantity is checked out of the kitchen and no 
matter whether the food is eaten or not, there is no loss to the hotel or restau- 
rant. 

In an institution a certain quantity of food is allowed to sustain a certain 
number of persons, and it is at times a difficirit task to make this food go around 
especially where there is careless handling, poor cooking, indifferent dining room 
service, a fluctuating population and no automatic system of control. An insti- 
tution should make its supplies go as far as possible and should stop leakages of 
food, after the manner of stopping losses of water through leaking faucets when 
there is a water famine in the City. There is without doubt a waste of food in 
institutions and private families, always has been and always will be. Our prob- 
lem is to reduce this to what may be considered a normal quantity. The Stan- 
dard Basic Dietary Ration Tables, and the Waste Accounting System, which will 
be described later, are the best means I know of to give satisfactory kitchen and 
dining room service and at the same time prevent unnecessary waste. 



KITCflEN EQUIPMENT AND MANAGEMENT 



23 



INSTRUCTIONS FOR USE OF THE STANDARD 
BASIC DIETARY RATION TABLES 

The object of these tables is to facilitate the changing, at least weekly, if 
necessary, of the quantities of food supplies issued to the kitchens. 

All the quantities are figured for an issue of uncooked food for one meal. 
When the issue is for a large number of persons the range in population is figured 
for increases in units of 20 from the minimum to the maximum. The range for 
small numbers of persons is figured for increases in units of 10 from the minimum 
to the maximum. In arriving at the quantity for which a kitchen should requisi- 
tion, the quantity for the number of persons nearest to the population the kitchen 
cooks for, should be requisitioned, unless the waste reports show that certain ar- 
ticle or articles are excessive when the next lower quantity should be requisi- 
tioned. Should the waste reports show that the quantity is too small of any arti- 
cle or articles, then the next larger quantity should be requisitioned. 

In making up the requisitions the same order should be followed as is given 
at the top of each Standard Basic Dietary Table, viz: 

Patients and Employees. 

Patients only. 

Employees only. 

Workers only (Patients) 
Each Saturday morning before 9:00 A. M. the Supervisors should furnish 
the Chef with a report showing the total number of persons eating their meals in 
their service as of that day made up in the following manner:— 

Patients and Employees 

Patients only 

Employees only 

Workers only (Patients) 
and the kitchens should also furnish the Chef with a report showing the number 
of employees and patients, whom they are serving, that are not attached to the 
ward service, for which they cook, and from these reports the Chef will prepare 
a list giving the total number of persons supplied by each kitchen. 

These tables are arranged to apply only to the patients and employees, who 
are receiving meals which are cooked in the following kitchens: — 

"A-B" Kitchen 

"C-D" Kitchen 

•'Group One" Kitchen 

"Group Two" Kitchen 

"Group Three" Kitchen 
On each requisition covered by this Basic Dietary Ration Table the person 
making up same should impress the following rubber stamp: — 



This dietary requisition is based on the 
following number of persons: 

Patients and Employees 

Patients only 

Employees only 

Workers only (Patients) 



and then fill in the number of persons for whom the supplies are required. The 
Chef and Storekeeper or their representatives will check up the requisitions to see 



24 KITCHEN EQUIPMENT AND MANAGEMENT 

that the quantities thereon comply with the Standard Basic Dietary Ration 
Tables for the population given before the requisitions are forwarded to the 
Steward's office for approval, and they will place their initials on the requisi- 
tions so as to show by whom the checking was done. 

Chas. S. Pitcher 
September 7th. 1911. Steward. 

Revised June 2nd, 1913. 

FOR THE GUIDANCE OF THE CHEF, STOREKEEPER AND 
HEAD COOKS OF THE FIVE LARGE KITCHENS 

Requisitions covered by the Standard Basic Dietary Ration Table will be 
made daily. 

After the population, as reported to the Chef on Saturday, are calculated 
by him, he will furnish each kitchen with the population for which they should 
requisition for the week beginning with the following Wednesday. 

He will also furnish the Steward, Storekeeper and provide himself with a 
list showing the number of persons for which each kitchen is to requisition. 

These lists are to be headed WEEK 

BEGINNING (for week beginning 

from the next Wednesday). 

Chas. S. Pitcher 
September 7th, 1911. ' • Steward 

Revised— June 2nd, 1913. 



KITCHEN EQUIPMENT AND MANAGEMENT 



25 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL— BREAKFAST 

EMPLOYEES AND PATIENTS 

(Continued.) 



300 320 340 360 380 400 420 440 460 480 500 

Cornmeal lbs. 13 14 15 16 17 18 18J 19 20 21 22 

Hominy " Same as above 

Rolled Oats " 15 16 17 18 19 20 21 22 23 24 25 

Wheat Flakes " Same as above 

Farina " Same as above 

Rice " 11 12 13 14 14^ 15 16 17 18 18J 19 

Eggs " One Egg for Unemployed Patients 

Two Eggs for Employed Patients 

Three Eggs for Employees 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL— BREAKFAST 

EMPLOYEES AND PATIENTS 

(Continued.) 

520 540 560 580 600 620 640 660 680 700 720 

Cornmeal lbs. 23 24 25 25J 26 27 28 29 30 31 32 

Hominy " Same as above 

Rolled Oats " 26 27 28 29 30 31 32 33 34 35 36 

Wheat Flakes " Same as above 

Farina " Same as above 

Rice " 20 20i 21 22 22i 23 24 25 26 26 J 27 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL— BREAKFAST 

EMPLOYEES AND PATIENTS 
(Continued.) 





740 760 


780 800 


820 


840 


860 


880 


900 


920 


940 


Cornmeal 


lbs. 33 34 


34i 35 


36 


37 


37^ 


38 


39 


40 


41 


Hominy 


" Same as 


above 
















Rolled Oats 


37 38 


39 40 


41 


42 


43 


44 


45 


46 


47 


Wheat Flakes 


37 38 


39 40 


41 


42 


43 


44 


45 


46 


47 


Farina 


" Same as 


above 
















Rice 


'' 28 28 J 


29 30 


31 


32 


32^ 


33 


m 


34 


35 



26 



KITCHEN EQUIPMENT AND MANAGEMENT 



STANDARD BASIC DIETARY RATION TABLE 
ONE MEAL— BREAKFAST 

EMPLOYEES AND PATIENTS 

(Continued.) 



960 980 1000 -.020 1040 1060 1080 1100 1120 1140 1160 



Cornmeal lbs. 42 43 44 45 46 

Hominy " Same as above 

Rolled Oats " 48 49 50 51 52 

Wheat Flakes " Same as above 

Farina " Same as above 

Rice " 36 37 38 39 39i 40 41 41^ 42 43 43^ 



47 


48 


4J 


50 


51 


5U 


53 


54 


55 


56 


57 


58 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL-BREAKFAST 

EMPLOYEES AND PATIENTS 
(Continued.) 



1180 1200 1220 1240 1260 1280 1300 1320 1340 1360 1380 



Cornmeal lbs. 52 53 53^ 54 54^ 56 57 57A 59 60 61 

Hominy " Same as above 

Rolled Oats " 59 60 61 62 63 64 65 66 67 68 69 

Wheat Flakes " Same as above 

Farina " Same as above 

Rice " 44 45 46 47 48 48i 49 50 50J 51 52 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL-BREAKFAST 

EMPLOYEES AND PATIENTS 
(Continued.) 



1400 1420 1440 1460 1480 1500 1520 1540 1560 1580 1600 



Cornmeal- lbs. 62 62i 63 64 65 6G 67 67.i (JS 69 70 

Hominy " Same as above 

Rolled Oats " 70 71 72 73 74 75 76 77 78 79 80 

Wheat Flakes " Same as above 

Farina " Same as above 

Rice " 52| 53 54 55 56 56h 57 58 59 60 60i 



KITCHEN EQUIPMENT AND MANAGEMENT 



27 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL-BREAKFAST 

EMPLOYEES AND. PATIENTS 

(Continued.) 



1620 1640 1660 1680 1700 1720 1740 1760 1780 1800 1820 



Cornmeal lbs. 71 72 73 74 75 751 76 77 78 78i 79 

Hominy " Same as above 

Rolled Oats ". 81 82 83 84 85 86 87 88 89 90 91 

Wheat Flakes " Same as above 

Farina " Same as above 

Rice " 61 62 62J 63 64 65 65.^ 66 67 67i. 68 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL-BREAKFAST 

EMPLOYEES AND PATIENTS 

(Continued,) 







1840 


1860 1880 1900 1920 


1940 


1960 


1980 


2000 


P( 


er Cap. 
oz. 


Cornmeal 


lbs. 


80 


81 82 


83 84 


85 


86 


87 


88 




.7 


Hominy 




80 


81 82 


83 84 


85 


fc'6 


87 


88 




.7 


Rolled Oats 




92 


93 94 


95 96 


97 


98 


99 


100 




.8 


Wheat Flakes 




Same as above 














.8 


Farina 




Same as above 














.8 


Rice 




69 


70 71 


71 J 72 


73 


74 


741 


75 




.6 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL— DINNER 

PATIENTS ONLY 

(Continued.) 





300 320 340 


360 


380 


400 


420 


440 


460 


480 


500 


Barley lbs. 11 12 13 


14 


m 


15 


16 


17 


18 


181 


19 


Rice 


Same as above 


















Hominy (for pudding) ' 


Same as above 


















Crackers 


Same as above 


















Sago 


9h 10 m 


11 


11* 


I2h 


13 


m 


14 


15 


15i 


Green Peas 
Tapioca 
Split Peas 


Same as above 
Same as above 
Same as above 


















Corn Starch 


n 8 8h 


9 


9i 


10 


m 


11 


11* 


12 


12.1 


Fresh Vegetables 


75 80 85 


90 


95 


100 


105 


110 


115 


120 


125 


Roast Beef 
Roast Mutton 


Same as above 
Same as above 


















Boiling Beef 


94 100 106 


112.1 


1181 


125 


131 


137^ 


144 


150 


156 


Corned Beef 

Salt Fish 

Roast Pork 

Salt Pork 

Fresh Fish ' 


Same as above 

Same as above 

' Same as above 

' Same as above 

Same as above 



















28 



KITCHEN EQUIPMENT AND MANAGEMENT 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL-DINNER 

PATIENTS ONLY 

(Continued.) 







300 320 340 360 


380 


400 


420 


440 


460 


480 


500 


Beef Stew 


lbs. 


56 60 64 68 


72 


75 


79 


82i 


86 


90 


94 


Mutton Stew 




Same as above 
















Frankfurters 




Same as above 
















Hamburger Roast 




Same as above 
















Sauerkraut 




Same as above 
















Farina 




13 14 15 16 


17 


18 


m 


19 


20 


21 


22 


Beans 




28 30 32 34 


36 


37J 


39 


41 


43 


45 


47 


Beans-Lima 




Same as above 
















Potatoes 




130 140 150 160 


170 


180 


185 


190 


200 


210 


220 


Canned Veg. 


Gal. 


8J 9 91 10 


lOJ 


11 


Hi 


12 


m 


13 


13^ 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL-DINNER 

PATIENTS ONLY 

(Continued.) 





520 


540 


560 


580 


600 


620 


640 


660 


680 


700 


720 


Barley lbs 20 


20^ 


< 21 


22 


22J 


23 


24 


25 


26 


26J 


27 


Rice 


' Same 


as 


above 
















« 


Hominy (for pudding)' 


' Same 


as 


above 


















Crackers 


Same 


as 


above 


















Sago 


16 


17 


m 


18 


19 


191 


20 


201 


21 


2U 


22i 


Green Peas ' 


' Same 


as 


above 


















Tapioca ' 


' Same 


as 


above 


















Split Peas 


* Same 


as 


above 


















Corn Starch ' 


13 


13i 


14 


14J 


15 


151 


16 


16h 


17 


171 


18 


Fresh Veg. ' 


130 135 


140 


145 


150 


155 


160 


165 


170 


175 


180 


Roast Beef ' 


' Same 


as 


above 


















Roast Mutton ' 


Same 


as 


above 


















Boiling Beef 


1621 169 


175 


181 


188 


194 


200 


206 


212 


218^ 225 


Corned Beef 


Same 


as 


above 


















Salt Fish 


• Same 


as 


above 


















Roast Pork ' 


' Same 


as 


above 


















Salt Pork 


' Same 


as 


above 


















Fresh Fish 


' Same 


as 


above 



















KITCHEN EQUIPMENT AND MANAGEMENT 



29 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL-DINNER 

PATIENTS ONLY 

(Continued.) 





520 540 560 580 


600 


620 


640 


660 


680. 


700 


720 


Beef Stew 11 


•s 971 101 105 109 


112 


116 


120 


124 


128 


13U 


135 


Mutton Stew 


Same as above 
















Frankfurters 


' Same as above 
















Hamburger Roast 


' Same as aL ove 
















Saurkraut 


' Same as above 
















Farina ' 


23 24 25 25i 


26 


27 


28 


29 


30 


31 


32 


Beans 


49 51 52J 54 


56 


58 


60 


62 


64 


66 


68 


Beans — Lima ' 


' Same as above 
















Potatoes 


230 240 250 255 


260 


270 


280 


290 


300 


310 


320 



Canned Veg. 



Gal. 



14J 15 15i 16 m 17 18 18^ 19 19^ 20 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL— DINNER 

PATIENTS ONLY 

(Continued.) 





740 760 780 800 


820 


840 


860 


880 


900 920 


940 

• 


Barley n»s 


28 28h 29 30 


31 


32 


32| 


33 


33i 34 


35 


Rice 


Same as above 














Hominy(for pudding)" 


Same as above 














Crackers ' * 


Same as above 














Sago 


23 24 24J 25 


251 


26 


26^ 


27 


27^ 28 


29 


Green Peas " 


Same as above 














Tapioca 


Same as above 














Split Peas 


Same as above 














Corn Starch " 


18J 19 19J 20 


201 


21 


2U 


22 


22J 23 


23i 


Fresh Veg. " 


185 190 195 200 


205 


210 


215 


220 


225 230 


235 


Roast Beef 


Same as above 














Roast Mutton 


Same as above 














Boiling Beef " 


231 237 243^ 250 


256 


262 


268 


275 


28U 288 


294 


Corned Beef " 


Same as above 














Salt Fish 


Same as above 














Roast Pork " 


Same as above 














Salt Pork 


Same as above 














Fresh Fish 


Same as above 















30 



KITCHEN EQUIPMENT AND MANAGEMENT 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL-DINNER 

PATIENTS ONLY 

(Continued.) 







740 


760 


780 800 


820 


840 


860 


880 


900 


920 


940 


Beef Stew 


11 )S 


1381 


142 


146 


150 


154 


158 


16U 


165 


1681 


172 


176 


Mutton Stew 




Same as 


above 


















Frankfurters 




Same as 


above 


















Hamburger Roast 




Same as 


above 


















Sauerkraut 




Same as 


above 


















Farina 




33 


34 


34i 


35 


36 


37 


sn 


38 


39 


40 


41 


Beans 




70 


72 


73i 


75 


764 


78 


80 


82 


84 


86 


88 


Beans— Lima 




Same as 


above 






- 












Potatoes 




330 


340 


345 


350 


360 


370 


375 


380 


390 


400 


410 


Canned Veg. 


Gal. 


20| 


21 


211 


22 


221 


23 


23J 


24 


241 


25 


25J 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL-DINNER 

PATIENTS ONLY 

(Continued.) 





960 980 


1000 1020 


1C40 


1060 


1080 


1100 


1120 


1140 


1160 


Barley lb 


s. 36 37 


38 39 


39i 


40 


41 


4 J 


42 


43 


m 


Rice 


Same as 


above 
















Hominy (for pudding) ' 


' Same as 


above 
















Crackers ' 


Same as 


above 
















Sago 


30 301 


31 3U 


32 


33 


34 


34| 


35 


35J 


36 


Green Peas 


Same as 


above 
















Tapioca 


' Same as 


above 
















Split Peas 


Same as 


above 
















Corn Starch 


24 241 


25 25i 


26 


26.1 


27 


■m 


28 


28h 


29 


Fresh Veg. 


240 245 


250 255 


260 


265 


270 


275 


280 


285 


290 


Roast Beef ' 


. Same as 


above 
















Roast Mutton 


Same as 


above 
















Boiling Beef ' 


300 306 


3 2J 319 


325 


331J 


338 


344 


350 


356 


362 


Corned Beef 


Same as 


above 
















Salt Fish 


' Same as 


above 
















Roast Pork . ' 


' Same as 


abt)ve 
















Salt Pork 


' Same as 


above 
















Fresh Fish 


' Same as 


above 

















KITCHEN EQUIPMENT AND MANAGEMENT 



31 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL-DINNER 

PATIENTS ONLY 
(Continued.) 



960 980 1000 1020 1040 1060 1080 1100 1120 1140 1160 



Beef Stew 

Mutton Stew 

Frankfurters 

Hamburger Roast 

Sauerkraut 

Farina 

Beans 

Beans — Lima 

Potatoes 

Canned Veg. 



lbs. 183 184 188 191J 195 198J 202 206 210 214 218 

Same as above 

Same as above * 

Same as above 

Same as above 

42 43 44 45 

90 92 94 96 

Same as above 

420 430 440 450 
Gal. 26 26J 27 28 29 294 30 30| 31 31.J 32 



46 


47 


48 49 50 


51 


5U 


98 


100 


102 103i 105 


106i 


108 



460 470 480 490 500 510 515 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL-DINNER 

PATIENTS ONLY 
(Continued.) 





1180 1200 


1220 1240 


1260 


1280 


1300 


1320 


1340 


1360 


1380 


Barley lb 


s. 44 45 


46 47 


48 


48^ 


49 


50 


50 i 


51 


52 , 


Rice 


Same as 


above 
















Hominy (for pudding) ' 


Same as 


above 
















Crackers 


Same as 


above 
















Sago 


37 38 


m 39 


39J 


40 


40J 


41 


4H 


42 


42J 


Green Peas ' 


' Same as 


above 
















Tapioca 


' Same as 


above 
















Split Peas 


' Same as 


above 
















Corn Starch ' 


2dh 30 


30J 31 


31i 


32 


32^ 


33 


33J 


34 


34i 


Fresh Veg. 


295 300 


305 310 


315 


320 


325 


330 


335 


340 


345 


Roast Beef ' 


' Same as 


above 
















Roast Mutton ' 


' Same as 


above 
















Boiling Beef ; ' 


369 375 


381 J 388 


394 


400 


406 


412 


418 


424 


430| 


Corned Beef ' 


' Same as 


above 
















Salt Fish - 


' Same as 


above 
















Roast Pork 


' Same as 


above 
















Salt Pork 


' Same as 


above 
















Fresh Fish 


' Same as 


above 

















32 



KITCHEN EQUIPMENT AND MANAGEMENT 



STANDARD BASIC DIETARY RATION TABLE 
ONE MEAL- DINNER 

PATIENTS ONLY 

(Continued.) 



1180 1200 1220 1240 1260 1280 1800 1320 1340 1360 1380 



Beef Stew 

Mutton Stew 

Frankfurters 

Hamburger Roast 

Sauerkraut 

Farina 

Beans 

Beans — Lima 

Potatoes 

Canned Veg. 



lbs. 221 224 228 232 236 240 244 248 252 256 259^ 

Same as above 

Same as above 

Same as above 

Same as above 

52 53 53^ 54 54i 56 57 57| 59 60 61 
110 112 114 116 118 120 122 124 126 128 130 
Same as above 

520 530 535 540 545 560 570 575 590 600 610 
32i 33 33J 34J 35 36 36^ 37 37| 38 38i 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL-DINNER 

PATIENTS ONLY 

(Continued.) 





1400 1420 1440 1460 


1480 


1500 1520 1540 1560 


1580 


1600 


Barley lbs 52^ 53 54 


55 


56 


56J 57 58 59 


60 


60i 


Rice 


Same as above 












Hominy (for pudding)' 


' Same as above 












Crackers ' 


Same as above 












Sago 


43 44 45 


45^ 


46 


47 47J 48 49 


49J 


50 


Green Peas ' 


Same as above 












Tapioca ' 


' Same as above 












Split Peas ' 


Same as above 












Corn Starch 


35 35i 36 


36^ 


37 


37^ 38 38^ 39 


39^ 


40 


Fresh Veg. 


350 355 360 


365 


370 


375 380 385 390 


395 


400 


Roast Beef 


' Same as above 












Roast Mutton ' 


Same as above 












Boiling Beef ' 


437 443^ 450 


456 


462 


468 474 4801 437 


493^ 


500 


Corned Beef 


Same as above 












Salt Fish 


Same as above 












Roast Pork 


' Same as above 












Salt Pork 


Same as above 












Fresh Fish 


Same as above 













KITCHEN EQUIPMENT AND MANAGEMENT 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL-DINNER 

PATIENTS ONLY 

(Continued.) 



1400 1420 1440 1460 1480 1500 1520 1540 1560 1580 1600 



Beef Stew lbs. 

Mutton Stew 

Frankfurters 

Hamburger Roast 

Sauerkraut 

Farina 

Beans 

Beans-Lima 

Potatoes 

Canned Veg. Gal. 



263 2661 270 274 278 281 285 288 292 296 300 
Same as above 
Same as above 
Same as above 
Same as above 
62 62i 63 64 



65 



67i 68 69 70 



66 67 

132 134 136 138 140 142 144 145J 147 148J 150 
Same as above 

620 625 630 640 650 660 670 675 680 690 700 

39 39J 40 40i 41 41J 42 42J 43 43| 44 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL DINNER 

PATIENTS ONLY 

(Continued.) 





1620 1640 1660 1680 


1700 1720 


1740 


1760 


1780 


1800 Pei 


Cap. 
oz. 


Barley 


lbs. 61 62 62i 63 


64 65 


651 


66 


67 


671 


.6 


Rice 


" Same as above 














Hominy (for pudding)" Same as above 














Crackers 


" Same as above 














Sago 


" 50 J 51 51 i 52 


52i 58 


53J 


54 


541 


55 


.5 


Green Peas 


" Same as above 














Tapioca 


" Same as above 














Split Peas 


'" Same as above 














Corn Starch 


" 40J 41 41 J 42 


42i 43 


m 


44 


44i 


45 


.4 


Fresh Vegetables 


" 405 410 415 420 


425 430 


435 


440 


445 


450 


4. 


Roast Beef 


" Same as above 














Roast Mutton 


" Same as above 














Boiling Beef 


" 506 512 518 524 


530 536 


543 


550 


556J 


5J3 


5. 


Corned Beef 


" Same as above 












¥ 


Salt Fish 


" Same as above 














Roast Pork 


" Same as above 














Salt Pork 


" Same as above 














Fresh Fish 


'• Same as above 















KITCHEN EQUIPMENT, AND MANAGEMENT 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL-DINNER 

PATIENTS ONLY 

(Continued.) 







1620 1640 1660 168i) 


1700 


1720 


1740 


1760 


1780 


1800 P^-r Cap. 
cz 


Beef Stew- 


rt»s 


304 308 312 316 


319i 


323 


326J 


330 


333i 


337 3. 


Mutton Stew- 




Same as above 














Frankfurters 




Same as above 














Hamburger Roast 




Same as al ove 














Sauerkraut 




Same as above 














Farina 




71 72 73 74 


75 


751 


76 


77 


78 


78^ .7 


Beans 




1511 153 1541 156 


158 


160 


162 


164 


166 


168 1.5 


Beans— Lima 




Same as above 














Potatoes 




710 720 730 740 


750 


755 


760 


770 


780 


785 7. 


Canned Veg. 


Gal. 


44^ 45 45J 46 


46i 


47 


m 


48 


48J 


49 .02772 
Gls. 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL— SUPPER 

PATIENTS ONLY 

(Continued.) 



300 320 340 360 380 400 420 440 460 480 500 



Cornmeal 

Hominy 

Rice 

Crackers 

Macaroni 

Beans 

Cheese 

Prunes 

Dates 

Figs 

Apricots 

Peabhes — Dried 

Apples —Evap. 

Oysters or Clams 

Salt Fish 



n>s 



11 


12 


13 


14 


141 


15 


16 


17 


18 


18^ 


19 


Same 


as 


above 


















Same 


as 


above 


















Same 


as 


above 


















19 


20 


21 


22J 


23i 


25 


26 


27i 


29 


30 


31 


28 


30 


32 


33S 


35i 


37J 


39 


41J 


43 


45 


47 


Same 


as 


above 


















Same 


as 


above 


















Same 


as 


above 


















Same 


as 


above 


















Same 


as 


above 


















Same 


as 


above 


















23^ 


25 


261 


28 


29h 


31 


33 


34J 


36 


37.J 


39 



lbs. 



1800 1860 2040 2160 2280 2400 2520 
94 100 106 112^ 118i 125 131 



2640 2760 iS80 3000 
1371- 144 150 156 



KITCHEN EQUIPMENT AND MANAGEMENT 



35 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL— SUPPER 

PATIENTS ONLY 

(Continued.) 



520 540 560 580 600 620 640 660 680 700 720 



Corn meal U)s 

Hominy " 

Rice " 

Crackers " 

Macaroni " 

Beans ' 

Cheese " 

Prunes 

Dates " 

Figs 

Apricots •' 

Peaches -Dried " 

Apples — Evap. 

Oysters or Clams 

Salt Fish rt)s. 



20 20| 21 
Same as above 
Same as above 
Same as above 

321 34 35 

482 501 521 
Same as above 
Same as above 
Same as above 
Same as above 
Same as above 
Same as above 

40i 42 484 



22 22J 23 24 25 26 26^ 27 



36 

54 



37J 
56 



39 

58 



40 
60 



41 
62 



42J 
64 



44 
65J 



45 

67J 



45 46i 



51i 53 54J 56 



48 50 

3120 3240 3360 3480 3600 3720 3840 3960 4080 4200 4320 
162J 169 175 181 188 194 200 206 212 218J 225 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL-SUPPER 

PATIENTS ONLY 

(Continued.) 

740 760 780 800 820 840 860 880 900 920 940 



Cornmeal lbs. 

Hominy " 

Rice 

Crackers " 

Macaroni " 

Beans " 

Cheese 

Prunes 

Dates 

Figs 

Apricots " 

Peaches — Dried " 

Apples— Evnp. " 

Oysters or Clams 

Salt Fish IT33. 



30 31 32 32i 33 " 33J 34 35 



50 
75 



51 

m 



52 

78 



53i 
80 



55 

82J 



56i 

84 



58 
86 



59 



28 28i 29 
Same as above 
Same as above 
Same as above 

46 47i 49 

69 71 73 
Same as above 
Same as above 
Same as above 
Same as above 
Same as above 
Same as above 

571 59 60i 

4440 4560 4580 4800 4920 5040 5160 5280 5400 5520 5640 
231 237 243i 250 256 262 268 275 281J 288 291 



62 64 66 67^ 69 70^ 72 73J 



36 



KITCHEN EQUIPMENT AND MANACxEMENT 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL- SUPPER 

PATIENTS ONLY 

(Continued. ) 









960 980 


1000 


020 


1040 


1060 


1080 


1100 


1120 


1140 


1160 


Cornmeal 




lbs. 


36 


37 


38 


39 


39^ 


40 


41 


41i 


42 


43 


43^ 


Hominy 






Same 


as 


above 


















Rice 






Same 


as 


above 


















Crackers 






Same 


as 


above 


















Macaroni 






60 


61 


62 


63^ 


65 


661 


68 


69 


70 


71 


72 


Beans 






90 


91 


93 


95 


97^ 


99 


101 


103 


105 


107 


109 


Cheese 






Same 


as 


above 


















Prunes • 






Same 


as 


above 


















Dates 






Same 


as 


above 


















Figs 






Same 


as 


above 








^ 










Apricots 






Same 


as 


above 


















Peaches- 


Dried 




Same 


as 


above 


















Apples— Evap. 




75 


76.1 78 


79^ 


81 


82| 


84 


85i 


87 


88i 


90 


Oysters or Clams 




5760 5880 6000 6120 6240 6360 6480 6600 6720 6840 


6960 


Salt Fish 




lbs. 


300 . 


B06 


312J 


319 


325 


33U 


338 


344 


350 


356 


362 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL— SUPPER 

PATIENTS ONLY 

(Continued,) 









1180 120( 


1220 


1240 


1260 


1280 


1300 


1320 


1340 


1360 


1380 


Cornmeal 




lb 


s. 44 


45 


46 


47 


48 


481 


49 


50 


501 


51 


52 


Hominy 






Same 


as 


above 


















Rice 






Same 


as 


above 


















Crackers 






Same 


as 


above 


















Macaroni 






73i 


75 


76J 


78 


79 


80 


81 


82 


83 


85 


86i 


Beans 






iioj - 


L12 


114 


116 


118 


120 


122 


124 


126 


128 


129J 


Cheese 






Same 


as 


above 


















Prunes 






• " Same 


as 


above 


















Dates 






Same 


as 


above 


















Figs 






Same 


as 


above 


















Apricots 






Same 


as 


above 


















Peaches— Dried 




Same 


as 


above 


















Apples— E 


vaporatec 




91J 


93 


941 


96 


98 


100 


101 J 


103 


104i 


106 


1071 


Oysters or 


Clams 




7080 " 


■20C 


7320 


7440 


7560 


7680 


7800 


7920 8040 


8160 8280 


Salt Fish 




lb 


s. 369 


375 


381J 


388 


394 


400 


406 


412 


418 


424 


430| 



KITCHEN EQUIPMENT AND MANAGEMENT 



37 



STANDARD BASIC DIETARY RA,TION TABLE 

ONE MEAL-SUPPER 

PATIENTS ONLY 
(Continued.) 



1400 1420 1440 1460 1480 1500 1520 1540 1560 1580 1600 



Cornmeal lbs. 

Hominy 

Rice 

Crackers 

Macaroni 

Beans 

Cheese 

Prunes 

Dates 

Figs 

Apricots 

Peaches— Dried 

Apples — Evaporated 

Oysters or Clams 

Salt Fish lbs. 



52i 58 .54 
Same as above 
Same as above 
Same as above 
88 89 90 
131 133 135 
Same as above 
Same as above 
Same as above 
Same as above 
Same as above 
Same as above 
109 110,1 112 



55 56 561 57 5^ 59 qq go* 



91 
136J 



92 

138 



93J 
140 



95 
142 



964 
144 



98 
146 



99 
148 



100 
150 



1131 111 



1 64 118 1194 121 122.4 124 
8400 8520 8640 8760 8880 9000 9120 9240 9360 9480 9600 
437 4434 450 456 462 468 474 4804 487- 4934 500 



STANDARD BASIC DIETARY RATION TABLE 
ONE MEAL-SUPPER 

PATIENTS ONLY 

(Continued.) 









1620 1640 1660 1680 


1700 1720 


1740 1760 


1780 1800 


•er Cap. 
Ozs. 


Cornmeal 




lbs. 61 62 621 63 


64 65 


65i 66 


67 674 


.6 


Hominy 






' Same as above 










Rice 






' Same as above 










Crackers 






' Same as above 










Macaroni 






' 101 102 103 104 


105i 107 


108J 110 


111^ 113 


1. 


Beans 






' 1501 153 154J 156 


158 160 


162J 65 


167 169 


1.5 


Cheese 






Same as above 










Prunes 






Same as above 










Dates 






' Same as above 










Figs 


* 




' Same as above 










Apricots 






' Same as above 










Peaches 


Dried 




' Same as above 










Apples— Evap. 




' 126 128 130 132 


1331 135 


136i 138 


1394 141 


1.25 


Oyster or 


Clams 




97J0 9S40 996U lOUSO 


lOJOO lO^^M 10^. M lO^Sl 


lo''.M 10 !m 

2.-1 3 


6 ea. 


Salt Fish 




lb 


s. 506 512 518 524 


530 536 


543 550 


5564 563 


5. 



38 



KITCHEN EQUIPMENT AND MANAGEMENT 



STANDARD BASIC DIETARY RATION TABLE 

ONE— MEAL 

EMPLOYEES ONLY 
(Continued.) 







40 50 60 


70 


80 


90 


100 


UO 


120 


130 


140 


Gelatine 
Macaroni 


lbs. 


i i S 

3 4 4| 


5 


1 
6 


7 


n 

8 


8i 


14 

9 


11 
10 


IS 

11 


Beans 
Cheese 




3J H 5h 
Same as above 


6J 


n 


Sh 


94 


104 


114 


12 


13 


Green Peas 
Split Peas 




24 3 3f 
Same as above 


4i 


5 


H 


6 


62 


74 


8 


84 


Peaches— Evap. 
Prunes 




5 6i 7J 
Same as above 


81 


10 


Hi 


12i 


12S 


15 


16i 


174 


Eggs 




120 150 180 


210 


240 


270 


300 


330 


360 


390 


420 


\ Bacon 
'I Eggs 


lbs. 


7i 9 11 
80 100 120 


13 

140 


15 
160 


17 
180 


19 

200 


20 

220- 


22 
240 


24 
260 


26 

280 


i Bacon 
) Liver 
Frankfurters 


lbs. 


7i 9 11 
10 12^ 15 
Same as above 


13 

m 


15 
20 


17 
22J 


19 

26 


20 
274 


22 

30 


24 
324 


26 
35 


\ Ham 
') Eggs 
Corned Beef 




12i 15^ 181 
80 100 120 


22 

140 


25 
160 


28 
180 


31 

200 


34i 
220 


374 
240 


40S 
260 


44 

280 


Hash (Meat) 
Fresh Beef 


* * 


10 12| 15 


m 


20 


22i 


25 


274 


30 


324 


35 


Hash (Meat) 


" 


Same as above 



















STANDARD BASIC DIETARY RATION TABLE 

ONE—MEAL 

EMPLOYEES ONLY 
(Continued.) 



40 50 60 70 80 90 100 110 120 130 140 



Canned Salmon lbs. 

Roast Beef " 

Roast Mutton " 

Fresh Fish " 

(Dressed— Heads Off) 
Hamburger Roast lbs. 
Hamburger Steak 

(Meat) 
Beef Stew (Meat) 
Mutton Stew (Meat) 
Salt Fish 
Liver 
Cold Meat 
Beef Steak 
Mutton Chops 
Pork Chops 
Ham 
Potatoes (Peeled) 



10 124 15 174 20 224 25 274 30 324 35 
224 28 334 39 45 504 56 614 67 724 78 

Same as above 

Same as above 

124 154 18i 22 25 28 31 34i 374 40f 44 

15 184 224 26 30 334 37 41 45 484 52 
Same as above 
Same as above 
Same as above 
Same as above ^ 

174 22 26 304 35 39 44 48 52 564 61 
Same as above 

20 25 30 35 40 45 50 55 60 65 70 
Same as above 
Same as above 
Same as above 



KITCHEN EQUIPMENT AND MANAGEMENT 



39 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL 

EMPLOYEES ONLY 
(Continued.) 



40 50 60 70 



90 100 110 120 130 140 



Rice 
Tapioca 
Sago 

Apples— Evap. 
Pork Sausages 



lbs. 2 2J 3 3J 
" Same as above 
" Same as above 

4i 5i 6i 7i 



44 



H 



10 11 12 13 14 15 



16i 20 24 28J 32^ 36 40 44i 48| 53 57 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL 

EMPLOYEES ONLY 
(Continued.) 







150 160 170 


180 


190 


200 


210 


220 


230 


240 


250 


Gelatine 


lbs.. 


n 2 2| 


2J 


2^ 


21 




2S 


2i 


3 


3J 


Macaroni 




12 12i 13 


14 


15 


16 


m 


17 


18 


19 


19J 


Beans 




14 15 16 


17 


18 


19 


20 


21 


22 


23 


23i 


Cheese 




Same as above 


















Green Peas 




9i 10 10^ 


m 


12 


m 


121 


m 


14i 


15 


15J 


Split Peas 




Same as above 


















Peaches Evap. 




181 20 21i 


23i 


23f 


25 


261 


21\ 


281 


30 


3U 


Prunes 




Same as above 


















Eggs 




450 480 510 


540 


570 


600 


630' 


660 


690 


720 


750 


\ Bacon 
■' Eggs 


lbs. 


28 30 32 
300 320 340 


34 
360 


36 
380 


38 
400 


39 
420 


41 

440 


43 
460 


45 

480 


46i 
500 


\ Bacon 
'/ Liver 


lbs. 


28 30 32 
37J 40 42i 


34 

45 


36 

m 


38 
50 


39 

52i 


41 

55 


43 
57i 


45 
60 


461 
62i 


Frankfurters 


" 


Same as above 


















\ Ham 
"/ Eggs 


* ' 


47 50 53 
300 320 340 


56 
360 


59 
380 


62 

400 


65J 
420 


68J 
440 


711 
460 


75 
480 


78i 
500 


Corned Beef 






















Hash (Meat) 


" 


37^ 40 42J 


45 


m 


50 


52J 


55 


57i 


60 


62i 


Fresh Beef 






















Hash (Meat) 


" 


Same as above 



















40 



KITCHEN EQUIPMENT AND MANAGEMENT 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL 

EMPLOYEES ONLY 
(Continued.) 



150 160 170 180 190 200 210 220 230 240 250 



Canned Salmon 
Roast Beef 
Roast Mutton 
Fresh Fish (Dressed 

—Heads Off) 
Hamburger Roast 
Hamburger Steak 

(Meat) 
Beef Stew (Meat) 
Mutton Stew (Meat) 
Salt Fish 
Liver 
Cold Meat 
Beef Steak 
Mutton Chops 
Pork Chops 
Ham 
Potatoes (Peeled) 



lbs. 37i 40 42i 45 47J 50 52| 55 574 60 62i 
84 90 95 J 101 106i 112 117^ 123 128^ 134 139^ 
Same as above 



Same as above 
47 50 53 56 



59 62 65i 68i 71S 75 78^ 



56 60 63i 67 70* 74 78 82 86 90 93i 
Same as above 
Same as above 
Same as above 
Same as above 
65i 70 74 78 
Same as above 
75 80 85 90 
Same as above 
Same as above 
Same as above 



83 88 92 96 



95 100 105 110 



100 104 108^ 
115 120 125 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL 

EMPLOYEES ONLY 

(Continued.) 



150 160 170 180 190 200 210 220 230 240 250 



Rice 
Tapioca 
Sago 

Apples— Evap. 
Pork Sausages 



7J 8 84 
Same as above 
Same as above 

IG 174 184 

61 65 69 73 764 80. 844 



9h 10 104 11 lU 12 124 



20 21 22 23 24 244 254 27 
93 974 102 



KITCHEN EQUIPMENT AND MANAGEMENT 

STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL 

EMPLOYEES ONLY 

(Continued.) 



41 







260 




270 


280 


290 


300 


Per Cap. 
oz. 


Gelatine 


lbs. 


3i 




3g 


3i 


38 


31 


.2 


Macaroni 




20 




21 


22 


23 


24 


1.25 


Beans 




24 




25 


26 


27 


28 


1.5 


Clieese 




Same 


as 


above 










Green Peas 




16 




16.J 


17 


m 


18 


1. 


Split Peas 




Same 


as 


above 










Peaches— Evap. 




m 




33f 


35 


36i 


37J 


2. 


Prunes 




Same 


as 


above 










Eggs 




780 




810 


840 


870 


fOO 


3 each 


\ Bacon 


lbs. 


48 




50 


52 


54 


56 


3. 


'i Eggs 




520 




540 


560 


580 


600 


2 each 


\ Bacon 


lbs. 


48 




50 


52 


54 


56 


3. 


) Liver 


* * 


65 




67J 


70 


721 


75 


4. 


Frankfurters 


" 


Same 


as 


above 










\ Ham 


•• 


81i 




841 


88 


91 


94 


5. 


'I Eggs 




520 




540 


560 


580 


600 


2 each 


Corned Beef 


















Hash (Meat) 


'• 


65 




671 


70 


72i 


75 


4. 


Fresh Beef 


















Hash (Meat) 


" 


Same 


as 


above 











STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL 

EMPLOYEES ONLY 

(Continued.) 





260 270 


280 


290 


300 


Vtv Cap. 
Oz. 


Canned Salmon IT»s. 


65 67J 


70 


72J 


75 


4. 


Roast Beef " 


145 ibOi 


156 


162 


168 


9. 


Roast Mutton 


Same as above 










Fresh Fish 


Same as above 










(Dressed— Heads Off) 












Hamburger Roast lbs. 


81J 84f 


88 


91 


94 


5. 


Hamburger Steak " 












(Meat) 


97 lOOh 


104 


108 


112 


6. 


Beef Stew (Meat) 


Same as above. 










Mutton Stew (Meat) " 


Same as above 










Salt Fish 


Same as above 










Liver " 


Same as above 










Cold Meat 


113 117i 


122 


1261 


131 


7. 


Beef Steak 


Same as above 










Mutton Chops 


130 135 


140 


145 


150 


8. 


Pork Chops " 


Same as above 










Ham " 


Same as above 










Potatoes (Peeled) 


Same as above 










Rice 


13 13J 


14 


14i 


15 


.8 



42 



KITCHEN EQUIPMENT AND MANAGEMENT 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL 

EMPLOYEES ONLY 
(Continued.) 



2G(l 



270 



280 



290 



300 



Tapioca U's i:^ 13?; 

Sago " Same as abov^ 

Apples — Evaporated " 28 29 

Pork Sausages " 106 110 



STANDARD BASIC DIETARY RATION TABLE 
ONE MEAL 

WORKERS ONLY 

(Continued.) 



Per Cap. 



h 14 


14J 


15 


.8 


30 


3\h 


33 


1.75 


114 


118 


122 


6.5 



100 no 120 130 140 150 160 170 180 190 200 



C. C. Beef 
Pickled Meat 
Canned Salmon 
Cold Meat 
Salt Codfish 
Salt Fish (Various) 
Corned Beef 

Hash (Meat) 
Beef Stew (Meat) 
Fresh Beef 

Hash (Meat) 
Frankfurters 



lbs 25 21h SO 32^ 35 37.J 40 424 45 47i 50 

Same as above 

Same as above 

31 34i 371 401 44 47 50 53 56 59 62 

Same as above 

Same as above 



19 20 22 
Same as above 

Same as above 
Same as above 



24 26 28 30 32 34 36 38 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL 

WORKERS ONLY 
(Continued.) 



210 220 230 240 250 260 270 280 290 300 320 



C. C. Beef 
Pickled Meat 
Canned Salmon 
Cold Meat 
Salt Codfish 
Salt Fish (Various) 
Corned Beef 

Hash (Meat) 
Beef Stew (Meat) 
Fresh Beef 

Hash (Meat) 
Frankfurters 



52i 55 57J 
Same as above 
Same as above 

65| 68J 711 
Same as above 
Same as above 



39 41 43 45 46^ 48 
Same as above 



60 62J 65 67J 70 72J 75 80 



75 78J 81J 84f 88 91 94 100 



Same as above 
Same as above 



50 52 54 56 60 



KITCHEN EQUIPMENT AND MANAGEMENT 



43 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL 

WORKERS ONLY 

(Continued.) 



340 360 380 400 420 440 460 480 500 520 540 



C. C. Beef 
Pickled Meat 
Canned Salmon 
Cold Meat 
Salt Codfish 
Salt Fish (Various) 
Corned Beef 

Hash (Meat) 
Beef Stew ( Meat) 
Fresh Beef 

Hash (Meat) 
Frankfurters 



85 90 95 100 105 110 115 120 125 130 135 
Same as above 
Same as above 

106 112 118 124 130i 137 143i 150 156J 163 169^ 
Same as above 
Same as above 



64 68 72 76 li 
Same as above 

Same as above 
Same as above 



82 86 90 93 96 100 



STANDARD BASIC DIETARY RATION TABLE 

ONE MEAL 

WORKERS ONLY 

(Continued.) 



560 



580 



600 



Per Cap. oz. 



C. C. Beef 

Pickled Meat 

Canned Salmon 

Cold Meat 

Salt Codfish 

Salt Fish (Various) 

Corned Beef 

Hash (Meat) 
Beef Stew (Meat) 
Fresh Beef 

Hash (Meat) 
Frankfurters 



140 145 150 

Same as above 
Same as above 

176 182 188 

Same as above 
S'ame as above 

104 108 112 

Same as above 

Same as above 
Same as above 



44 



KITCHEN EQUIPMENT AND MANAGEMENT 



STANDARD BASIC DIETARY RATION TABLE 

PATIENTS AND EMPLOYEES 

DAILY 







300 


320 


340 


360 


380 


400 


420 


440 


460 


480 


500 


Coffae 


lbs. 


7 


7i 


8 


8i 


9 


9i 


10 


lOi 


11 


11.1 


12 


Tea 


" 


li 


2 


2| 


24 


21 


2* 


21 


25 


2J 


3 


■H 


( Milk- 


-Fluid qts. 


60 


64 


68 


72 


76 


80 


84 


88 


92 


96 


100 


\ Milk- 


-Condensed 


22^ 


24 


25i 


27 


m 


30 


31i 


33 


34^ 


36 


37J 


Sugar 


lbs. 


23J 


25 


26J 


28 


29h 


31 


32J 


34 


35J 


37J 


39 


Butter 




Same as 


above 



















One quart of Condensed Milk is considered as equal to four quarts of Fluid Milk. 
Patients: Coffee for Breakfast 

Tea for Supper 

Butter for Breakfast and Supper 
Employees: Coffee for Breakfast and Dinner 

Tea for Supper 

Butter for Breakfast, Dinner and Supper 



STANDARD BASIC DIETARY RATION TABLE 

PATIENTS AND EMPLOYEES 

DAILY 



520 540 560 580 600 620 640 660 680 700 720 



Coffee lbs. 
Tea 

( Milk -Fluid qts. 

'( Milk— Condensed " 

Sugar lbs. 
Butter 



12i 13 13i 13f 14i 141 15J 151 16 16^ 17 

3i 3i 3i 3i 31 3i 4 4i 4J 4i 4i 

104 108 112 116 120 124 128 132 136 140 144 

39 40^ 42 43i 45 46J 48 4yj 51 52i 54 

40 J 42 43^ 45 46 J 48 50 5U 53 54 J 56 
Same as above 



STANDARD BASIC DIETARY RATION TABLE 

PATIENTS AND EMPLOYEES 

DAILY 



740 760 780 800 820 840 860 880 900 920 940 



Coffee lbs. 

Tea 

( Milk-Fluid qts. 

(_ Milk -Condensed 
Sugar lbs. 

Butter 



17J 18 18i 19 19J 20 20^ 205 21§ 21| 22i 

41 4| 4g 5 5i 5i 5| 5i 51' 5| 55 

148 152 156 160 164 168 172 176 180 184 188 

55J 57 58i 60 6I4 63 64J 66 67J 69 70J 

57^ 59 60i 621 64 65i 67 68 J 70 71 J 73 

Same as above 



KITCHEN EQUIPMENT AND MANAGEMENT 



45 



STANDARD BASIC DIETARY RATION TABLE 

PATIENTS AND EMPLOYEES 

DAILY 



960 980 1000 1020 1040 1060 1080 1100 1120 1140 1160 



Coffee lbs. 

Tea 

( Milk-Fluid qts. 

I Milk — Condensed 
Sugar lbs. 

Butter 



22S 

6 

192 

72 
75 



231 
6i 



73i 
76J 



23i 
6i 



24J 241 25i 
6g 6i 61 



25| 
61 



26i 
6i 



261 

7 



27i 
7i 



75 
78 



76J 78 
79* 81 



791 81 

82i 84 



821 

85* 



Same as above 



84 
87^ 



27* 
7i 



196 200 204 208 212 216 220 224 228 232 



85^ 87 
90i 



STANDARD BASIC DIETARY RATION TABLE 

PATIENTS AND EMPLOYEES 

DAILY 



1180 1200 1220 1240 1260 1280 1300 1320 1340 1360 1380 



Coffee lbs. 
Tea 

I Milk-Fluid qts. 

( Milk — Condensed 

Sugar lbs. 

Butter " 



28 

7S 

236 

S8i 

9:i 



28i 

7i 
240 
90 
93* 



28i 

71 



29J 
71 



291 

74 



301 

8 



■m 



311 

8i 



311 



32i 
H 



244 248 252 255 260 264 268 272 276 
9U 93 94i 96 97 J 99 lOOJ 102 103 J 
95 96* 98 100 101* 103 104| 106 107| 



Same as above 



STANDARD BASIC DIETARY RATION TABLE 

PATIENTS AND EMPLOYEES 

DAILY 



1400 1420 1440 1460 1480 1500 1520 1540 1560 1580 1600 



Coffee 
Tea 

( Milk— Fluid qts. 

i Milk— Condensed 
Sugar lbs. 

Butter 



lbs, 334 33i 34J 34^ 35 351 36 36i 37 37J 38 



81 81 9 91 
280 284 288 292 
105 106J 108 109* 
109 llOi 112J 114 
Same as above 



9i 9§ 


9* 


91 9| 


91 


10 


296 300 


304 


308 312 


316 


320 


111 112* 


114 


115J 117 


118J 


120 


115* 117 


im 


120 121* 


123 


125 



STANDARD BASIC DIETARY RATION TABLE 

PATIENTS AND EMPLOYEES 

DAILY 

1620 1640 1660 168(J 1700 1720 1740 1760 1780 1800 1820 



Coffee 



lbs. 



Tea 

I Milk-Fluid qts. 

( Milk — Condensed 
Sugar lbs. 

Butter " 



381 38i 391 391 40| 40f 41i 41i 42i 42S 43^ 

ioi loi 101 io§ loi m loi 11 Hi lU iif 

324 328 332 336 340 344 348 352 356 360 364 

121* 123 124i 126 127J 129 130^ J 32 1334 135 136i 

126* 128 129J 131 132^ 134 135i 137i 139 1401 142 
Sa*ne as above 



46 KITCHEN EQUIPMENT AND MANAGEMENT 

STANDARD BASIC DIETARY RATION TABLE 

PATIENTS AND EMPLOYEES 

DAILY 









1840 


1860 


1880 


1900 


1920 


1940 


1960 


1980 2000 


Per Cap. 
oz. 


Coffee 




lbs. 


431 


m 


44i 


45i 


451 


46 


461 


47 


47i 


.38 


Tea 




" 


lU 


Hi 


111 


Hi 


12 


124 


m 


12g 


121 


.10 


1 Milk- 


-Fluid 


qts. 


368 


372 


376 


380 


:-84 


388 


392 


396 


400 


.4 pt. 


\ Mi Ik- 


-Condensed 


" 


138 


139J 


141 


142i 


144 


145i 


147 


im 


150 


.15 pt. 


Sugar 




lbs. 


143i 


145 


146^ 


148 


150 


151J 


153 


154 J 


156 


1.25 


Butter 




" 


Same as ; 


above 














1.25 



To illustrate the use of the Standard Basic Dietary Ration Tables, the fol- 
lowing list of changes is given so as tb show^ in detail the operation of the tables. 
It will be noted that in a few instances certain increases and decreases have been 
made to meet the needs of individual kitchens: — 

"A. B." Kitchen. 

763 Women Patients. 

163 Employees. 

Breakf'AST (Patients and Employees) 

Cereals-Sixty Rations less than quantity allowed 

(Hominy and Cornmeal 2| lbs.) 

(Rolled Oats, Wheat Flakes 3 lbs.) 

(Rice 21 lbs.) 

Steak (Employees) 23 Rations — less, ten pounds 

Chops " 20 Rations — less, ten pounds 

Hamburger Steak (Employees) 26 Rations— less, ten pounds 

Dinner (Employees) 

Roast Meats 18 Rations — less, ten pounds 

Supper (Employees) 

Cold Meats 23 Rations— less, ten pounds 

Tapioca (Patients) 48 Rations— less, 1| pounds 

"C. D. " Kitchen (Men and Women) 
\ 731 Men Patients 
76 Women Patients 
133 Men Employees 
6 Women Employees 

Breakfast (Employees) 

Steaks 10 Rations more than the quantity allowed — 4^ lbs. 

Mutton Chops 10 Rations more than the quantity allowed — 5 lbs. 

Dinner (Employees) 

Roasts 6 Rations more than the quantity allowed — 3 lbs. 

Group One— Kitchen (Men and Women) 
365 Men Patients 
1273 Women Patients 
80 Men Employees 
162 Women Employees 



KITCHEN EQUIPMENT AND MANAGEMENT 47 



Dinner (Employees) 

Roast Meats 7 Rations less— 4 pounds 

Supper (Employees) 

Cold Meats 18 Rations less— 8 pounds 

Farina (Patients) ISO Rations less-9 pounds 

Sago (Patients) 192 Rations less-6 pounds 

Tapioca (Patients) 192 Rations less-6 pounds 

Group Two— Kitchen (Men and Women) 
150 Men Patients 
350 Women Patients 
102 Men Employees 
54 Women Employees 

Breakfast (Patients and Employees) 

Cereals— 60 Rations less than the quantity allowed 

(Hominy and Cornmeal 2J lbs.) 

(Rolled Oats and Wheat Flakes 3 lbs.) 

Dinner (Employees) 

Roast Meats 35 Rations more than the quantity allowed— 20 lbs. 

Group Three— Kitchen (Men) 
No changes 

INSTRUCTIONS FOR USE OF THE 

STANDARD BASIC DIETARY RATION 

TABLE FOR BREAD 

In arriving at the proper quantity of bread, which a dining room or kitchen 
should requisition for, the quantity given in the table for the number of persons 
nearest to the number, who ai'e eating in the dining room should be requisitioned, 
unless the quantity of bread returned to the kitchen shows that too much bread is 
being received, in which event the next lower quantity should be requisitioned for. 

Should the bread left over from the meal show that the quantity of bread 
for\he population of the dining room is too small, the next larger quantity on 
th6 list should be requisitioned for. 

In making up requisitions the number of employees and the number of 
patients eating in the dining room should be given in the upper left hand corner 
of the requisition. 

Chas. S. Pitcher 

December 22nd— 1913 Steward. 



48 KITCHEN EQUIPMENT AND MANAGEMENT 

STANDARD BASIC DIETARY RATION TABLE 

BREAD-DAILY 

EMPLOYEES AND PATIENTS 



20 


25 


30 


35 


40 


45 


50 


55 


60 


65 


70 


75 


80 


n)s. 121 


151 


181 


22 


25 


28 


31 


34 


37i 


41 


44 


47 


50 



85 90 95 100 105 110 115 120 125 130 135 140 145 
n)s. 53 56 59 62 65 68 71J 75 78J 82 84J 87^ 91 



150 155 150 165 170 175 180 185 190 195 200 205 210 
n)s.94 97 100 103 103 109 112 115 118 121J 125 127J 130 





215 


220 


225 


230 


235 


240 


245 


250 


255 


260 


265 


270 


275 


n)s, 


.133 


136 


140 


144 


147 


150 


153i 


157 


160J 


164 


166J 


169 


172 




2S0 


285 


290 


295 


300 


305 


310 


315 


320 


325 


330 


335 


340 


n)s. 


.175 


178 J 


182 


185 


187J 


190J 


194 


197 


200 


203 


206 


209 


212 




345 


350 


355 


360 


365 


370 


375 


380 


385 


390 


395 


400 


405 


n»s. 


.215 


218 


221J 


225 


228 


231 


234 


2.37 


240 


243 


246i 


250 


253 




410 


415 


420 


425 


430 


435 


440 


445 


450 


455 


460 


465 


470 


n»s, 


.256 


259 


282i 


265 


269 


272 


275 


278 


281 


284 


288 


291 


294 




475 


480 


485 


490 


495 


500 


505 


510 


515 


520 


525 


530 


535 


n»3. 


,297 


300 


3031 


307 


309i 


312i 


316 


319 


321 


325 


328 


331 


334 




510 


545 


5.50 


555 


560 


555 


570 


575 


580 


585 


590 


595 


600 


TT»s. 


337i 


341 


3U 


347 


350 


353 


356 


359 


362J 


365 


369 


372 


375 




605 


610 


615 


620 


625 


630 


635 


640 


645 


650 


655 


660 


665 


n)s. 


,378 


381 


384J 


388 


391 


394 


397 


400 


403 


406 


409 


412 


415 



670 


675 


680 


685 


690 


695 


700 


705 


710 


715 


720 


725 


730 


n>s. 418 


421 


424 


427J 


431 


434 


437i 


440 


443 


446J 


450 


453 


456 


735 


740 


745 


750 


755 


760 


765 


770 


775 


780 


785 


790 


795 


n)S. 459 


432 


435 


438 


471 


474 


477 


480 


483 


485 


489 


493 


496 





800 


805 


810 


815 


820 


825 


830 


8.35 


840 


845 


850 


855 


860 


It)S, 


,500 


503 


506 


509 


512 


515 


518 


521 J 


525 


528 


531 


534J 


538 




865 


870 


875 


880 


885 


890 


895 


900 


905 


910 


915 


920 


925 


n>s, 


.541 


544 


547 


550 


553 


558 


559 


562 


565 


568 


572 


576 


579 




930 


935 


940 


945 


950 


955 


960 


965 


970 


975 


980 


985 


990 


11)8, 


.582 


585 


588 


591 


594 


597 


600 


603i 


607 


610 


61 3 J 


616 


619 




995 


1000 


1005 


1010 


1015 


1020 


1025' 


1030 


1035 


1040 


1045 


1050 


1055 


rtjs, 


.621 


625 


628J 


632 


635 


638 


640 


643 


646J 


650 


653 


656 


659 




1030 


1035 


1070 


1075 


1080 


1085 


1090 


1095 


1100 


1105 


1110 


1115 


1120 


U.S. 


.662 


635 


66S 


6711 


675 


678J 


682 


685 


688 


691 


694 


697 


700 




1125 


1130 


1135 


1140 


1145 


1150 


1155 


1160 


1165 


1170 


1175 


1180 


1185 


U.S. 


,703 


706 


709 


712 


715 


718 


721 i 


725 


728 


731 


734^ 


738 


741 




1190 


1195 


1200 


1205 


1210 


1215 


1220 


1225 


12.30 


1235 


1240 


1245 


1250 


His. 


744 


747 


750 


753 


756 


759 


762 


765i 


769 


7721 


776 


779 


782 



KITCHEN EQUIPMENT AND MANAGEMENT 49 



STANDARD BASIC DIETARY RATION TABLE 

BREAD-DAILY 

EMPLOYEES AND PATIENTS 

(Continued.) 





1255 


1260 


1265 


1270 


1275 


1280 


1285 


1290 


1295 


1300 


1305 


1310 


1315 


n»s 


.785 


788 


791 


794 


797 


800 


803 


806 


809 


812 


815 


818 


821 




1320 


1325 


1330 


1335 


1340 


1345 


1350 


1355 


1360 


1365 


1370 


1375 


1380 


n»s 


.824 


827 


830 


833 


836 


839 


842 


845 


848 


851 


855 


859 


862 




1385 


1390 


1395 


1400 


1405 


1410 


1415 


1420 


1425 


1430 


1435 


1440 


1445 


11)3 


.865 


868 


871J 


875 


878 


881 


884 


887 


890 


894 


897 


900 


903 




1450 


1455 


1460 


1435 


1470 


1475 


1480 


1485 


1490 


1495 


1500 


1505 


1510 


n»s 


.903 


909 


912 


915 


918 


921 


924 


927 


930 


933 


937 


940 


943 




1515 


1520 


1525 


1530 


1535 


1540 


1545 


1550 


1555 


1560 


1565 


1570 


1575 


n.s 


.945 


948 


951 


954 


957 


960 


963 


966 


969 


972 


975 


978 


982 




1580 


1585 


1590 


1595 


1600 


1605 


1610 


1615 


1620 


1625 


1630 


1635 


1640 


His, 


,983 


989 


992 


996 


1000 


1003 


1003 


1009 


1012 


1015 


1018 


1021^ 1025 




1645 


1650 


1655 


1630 


1665 


1670 


1675 


1680 


1685 


1690 


1695 


1700 


1705 


ItlS 


.1028 


1031 


1034 


1037 


1040 


1044 


1047 


1050 


1053 


1056 


1059 


1062 


1065i 




1710 


1715 


1720 


1725 


1730 


173^ 


1740 


1745 


1750 


1755 


1760 


1765 


1770 


U)s. 


.1039 


1072i 


1076 


10781 


1081 


10841 


1088 


1091 


1094 


1097 


1100 


1103 


1108 




1775 


1780 


1785 


1790 


1795 


1800 


1805 


1810 


1815 


1820 


1825 


1830 


1835 


rT)s, 


.1109 


1112 


1115 


1118 


1121 


1125 


1127 


1130 


1133 


1136 


1140 


1144 


1148 




1840 


1845 


1850 


1855 


1830 


1865 


1870 


1875 


1880 


1885 


1890 


1895 


1900 


n)s. 


,1152 


1155 


1158 


1161 


1164 


1166J 


1169 


11721 


1176 


1179 


1182 


1185 


1188 




1905 


1910 


1915 


1920 


1925 


1930 


1935 


1940 


1945 


1950 


1955 


1960 


1965 


W)^. 


1191 


1194 


1197 


1200 


12031 


1207 


12101 


1214 


1217 


1220 


12231 


1227 


1229J 




1970 


1975 


1980 


1985 


1990 


1995 


2000 








Per ( 


Capita 


— ozs. 


lbs. 


1232 


1235 


1238 


1240 


1243 


1246 


1250 










10. 





In institutions it is quite a general practice to allow the bakery to deliver 
on verbal orders whatever quantity of bread the kitchens and dining rooms may 
order. This has been found to be a large source of waste as the quantities of 
bread used in dining rooms for approximately the same number of persons vary 
greatly, as is shown by the following list of quantities actually issued to the dining 
rooms of a large institution. It is, therefore, recommended that bread be issued 
only on requisition of the dining rooms. By doing this the baker knows at 
the beginning of each week how much he will have to bake that week, and he is, 
therefore, able to regulate the baking so as to have the proper quantity of bread 
on hand to meet the needs of the kitchens and dining rooms. This will prevent 
the baking of an over-supply of bread which may become stale. The dining rooms 
will take better care of the bread and will give careful supervision to the serving 
of it. The elimination of the above sources of waste will result in a large saving 
in flour. 



50 KITCHEN EQUIPMENT AND MANAGEMENT 



QUANTITY OF BREAD ISSUED DAILY FOR ONE WEEK. 

Total Per Cap. 

Din. Rooms ITts. Census Worn. Pts. W. Emp. Men Pts. Men Emp. ozs. 

Chronic Disturbed 

B. A. 150 224 163 61 10.71 

Women's Reception — Convalescent and Suicidal Acute Disturbed 

B. B. 166J 273 220 53 9.75 

Male Reception — Convalescent and Suicidal 

B. C. 1611 255 220 35 10.13 

Acute and Chronic Disturbed 

B. D. 290 338 290 48 13.72 

Chronic Working Patients 
M. D. Hall 268 350 44 2 262 42 12.25 

Chronic Disturbed and Chronic Working Patients 
Group 1 1426 1875 1286 122 356 , 111 12.16 

Women's Hospital Service 

Group 2 272 506 352 54 100 8.60 

Men's Hospital Service and Chronic Working Patients 

Group 3 400 459 13 406 40 13.94 

Acute Working Patients 

Cott— 28 27i 40 36 4 11. 

Feeble — Senile 

Cott-17 34 45 41 4 12.08 

Chronic Non — Workers 

Cott-18 38 62 58 4 ' 9.8 

Epileptic - Non-Workers 

Cott-19 41 61 56 5 10.75 

Convalescent and Acute Workvrs 

Cott-20 182 29 24 5 10.34 

Chronic Workers 

Cott 21 34 5o 52 4 9.71 

Chronic — Idle 

Cott 22 34 45 41 4 ■ ...... 12.08 

Chronic - Disturbed 

Cott-23 34 45 41 4 12.08 

Feeble— Senile 

Cott-24 34 45 41 4 ' 12.08 

Chronic- Outdoor Workers, Boiler House, Etc. 
Cott-33 150 161 150 11 14.90 



KITCHEN EQUIPMENT AND MANAGEMENT 



51 



GRADUATED RATION DIPPERS 




Figure 4 

On the cards shown in the photograph above (Figure 4), is a description of 
the manner Jn which to use the dippers. 



KITCHEN EQUIPMEMT AND MANAGEMENT 53 

The large dippers shown in the photograph are made of tin and are beaded 
in an ordinary beading machine, such as tinsmiths use for strengthening tinware. 
Each graduation formed by this beading represents five rations and each dipper 
holds twenty rations. The cook instead of guessing at the quantity of food to 
send to the dining rooms after it is cooked uses these dippers. Each week he is 
provided with the population of each of the dining rooms for which he cooks. 
This is put on a blackboard in the kitchen, so that all the persons working in the 
kitchen can see the population. If there was cereal for breakfast and the cook 
was distributing the cereal to several different dining rooms, the cereal would be 
measured out into food boxes. If ninety persons were receiving their meals in 
the dining room, the cook would dip the small cereal dipper four times full into 
the food box, the fifth dipping would be only to the fifteen ration graduation, 
which would make ninety-five rations in all, five more than the number of persons 
eating in the dining room. 

After the food box was received in the dining room, the dining room em- 
ployees would take their ladles of 1^ gills capacity, shown in the photograph, 
and would serve one ladle full to each person. If any one wished any more than 
one ladle full or what we term a second helping, the five extra rations would 
probably cover such demands. If the five extra rations were not needed, they 
would be returned, as Usable Food, to the kitchen to be utilized in other meals. 
This system is used for each article enumerated on the descriptive cards in the 
photograph and for measuring special diet milk and other things of that nature. 
The 2J gill ladle for measuring soups, oyster stew, etc., is used in the same man- 
ner as the 1^ gill ladle. The use of Graduated Ration Dippers and the Individ- 
ual Ration Ladles guarantees that inmates will receive uniform quantities of food, 
prevents waste and reduces the work of the kitchen and dining room employees. 

If there are sufficient steam roasters a good way of controlling the issuing 
of cooked meat to the dining rooms, where the kitchen cooks for more than one, 
is to weigh the meat when it is received from the butcher shop, using the Stand- 
ard Basic Dietary Ration Tables to determine the quantities each dining room 
should receive. After the meat is divided into separate lots it can be roasted in 
individual roasters and then sent to the dining rooms. Where there are insuffici- 
ent roasters, so that one roaster cannot be set aside for each dining room, or 
insufficient ovens or kettles, the meat can be separated and a numbered metal 
skewer thrust into the different pieces for each dining room. The numbered 
pieces can then be put together in one receptacle and roasted or boiled, as the 
case may be. When the meat is taken out and placed in the mess boxes of 
the respective dining rooms, the metal skewers should be removed. 

The quantity of water used in preparing cereals should be regulated so 
that the cereals will be of the same consistency each time they are cooked. By 
experience it has been found that the following quantities of water may be used 
for cooking cereals of the nature of those indicated below:— 

Cereal Water 

Farina 1 H. 3i Quarts 

Rolled Oats or Wheat 1 H) 4i 

Hominy 1 H) 4 

Cornmeal 1 Iti 4 

Rice 1 Ht 3.8 

Use one ounce of salt to each gallon of water for the above cereals. 
Where large jacketed kettles are used the necessity of measurmg the 
water in small quantities can be obviated by using a stick similar to those used 
in measuring milk in cans, the stick being so marked that it will show how much 
water should be placed in the jacketed kettle for a certain quantity of cereal. 

In buving new jacketed kettles it will be possible to have the kettles grad- 
uated on the inside so as to show certain quantities the same as the Graduated 
Ration Dippers. 



54 KITCHEN EQUIPMENT AND MANAGEMENT 

WASTE ACCOUNTING SYSTEM 

The "Waste Accounting System" is mentioned favorably on Pages 
315, 316 and 317 of Mr. Henry C. Wright's very admirable report of his investi- 
gation of the Methods of Fiscal Control of State Institutions, which was published 
in 1911 by the State Charities Aid Association, No. 105 East 22nd Street, New 
York City, and is recommended and described in Section nine. Food Consumption 
Report of the Committee on Inquiry into the Department of Health, Charities, 
and Bellevue and Allied Hospitals, Board of Estimate and Apportionment, City 
Hall, New York, N. Y. 

When using the "Waste Accounting System," the dining rooms, instead of 
dumping all the waste from the tables into one container after the meal, gather 
up the different things separately which are left over on the patients' plates and 
on the tables, so far as they can be. Where there is more than one ward served 
in the same dining room, the different wards gather up the waste from their tables 
and take it to the scullery of the dining room and the same kinds of waste from the 
tables of the different wards is all put into one container, and the several con- 
tainers are then sent to the kitchen to be weighed. 

The food which has not been served on the tables and which is classed as 
"usable food" is sent back to the kitchens in separate containers from the serv- 
ing room and is weighed up and utilized again. An employee in each kitchen is 
detailed to weigh up the "waste and usable food" as the dining rooms bring it 
back to the kitchen. 

Where a kitchen is cooking for but two or three dining rooms the additional 
work is of little account, but where they receive waste from several dining rooms 
it causes some additional work, when the system is first started. After it is in 
operation it is little trouble, and the cooks prefer it to the old way for the reason 
that with the old system when too much of any article of food was sent to the 
dining room, it could not have been readily ascertained, as the different articles 
of food all came back in one receptacle into which they had been dumped in the 
dining rooms, and if a dining room had received too much of an article of food or 
too little, it was hard for the cook to determine this fact. 

With the "Waste Accounting System" if too much of anything is sent to 
a dining room it is shown when the waste and usable food is feturned after the 
meal from the dining room to the kitchen and weighed up. which is of much 
assistance to the cook for the reason that all the uncooked food is sent to the 
kitchen in bulk, where it is prepared and sent to the dining rooms. The cook in 
separating the food, so as. to send the proper quantities to the different dining 
rooms, has to use considerable judgment, and unless he has some way of checking 
up the sub-divisions, which he has made of the bulk of cooked food, he is very 
liable to make mistakes and send too large or too small a quantity to some place 
and this might continue for a considerable time, unless some dining room com- 
plained of receiving too small or too large a quantity. The assistance which this 
system gives the chef and the cooks in the accurate distribution of cooked food to 
the different dining rooms more than offsets the work which the system causes. 

The principal trouble experienced in the operation of the Waste Accounting 
System, is to get the different dining rooms and kitchens to separate their waste 
in the same way for the reason that it is difficult to get a considerable number of 
different persons to do the same thing in an equally efficient manner, even though 
they may have printed instructions to follow, for different persons will take differ- 
ent meanings from the same instructions. To overcome this as much as possible 
brief instructions are given at the bottom of the waste reports — Form No. 333, 
and the persons, who have direct charge of the work, are also instructed verbally 
until they learn the system. 



KITCHEN EQUIPMENT AND MANAGEMENT 55 

The waste on the tables can be gathered up while the inmates are waiting 
for the cutlery to be cleared from the tables. This will expedite the work con- 
siderably, as all the regular dining room employees and patients will have to do 
is to simply carry the plates containing the waste, which has been collected, and 
empty them into the proper containers in the serving room. The use of con- 
tainers of uniform weight for sending the items back to the kitchens for weigh- 
ing will facilitate the operation of the Waste Accounting System. 

Form No. 333 — Waste Report, should be on hand in the kitchens for use in 
recording what is returned by the dijiing rooms to the kitchens. A supply of 
these forms should be placed in a suitable binder and kept in the kitchens, proper 
entries being made after each meal on the blank of that day. These blanks 
should not be taken from the kitchen for the purpose of tabulation oftener than 
once each month for the reason that they are useful to the kitchens and dining 
rooms for checking back to see how they are averaging with other days when 
similar things were served at meal time. 

The records listed below, specimens of which follow, are used in connection 
with the Waste Accounting System: 

Form No. 333 — Daily Report of "Waste" and "Usable" food rel;urned to "A. B." 
Kitchen— January 1st, 1914. 

Monthly Summary Sheet — "Waste" not usable— "A. B." Kitchen for Jan. — 1914. 
Monthly Summary Sheet — "Usable" food — "A. B." Kitchen for Jan.— 1914. 
Comparison Sheet— "Waste" not usable — "A. B. " Kitchen. 
Comparison Sheet — "Usable" food — "A. B." Kitchen. 
Per Capita Sheet— "A. B." Kitchen. 

Semi-annual Comparison Sheet -July 1st, 1913, to December 31st, 1913, of all 
kitchens. 

(Form No. 333 is kept by the kitchens but the other records are prepared in the 
Steward's Office from the information supplied by Form No. 333.) 



56 



KITCHEN EQUIPMENT AND MANAGEMENT 



STATE Of NEW YORK-STATE nOSPITAL COMMISSION 



Daily Report of Waste and Usable Food Returned by Dining Rooms to Kitchens 



.4 B 



.Kitchen 



Date. 



Jtni. Isf. 



.191 



Dinint Rooms 


W ASIK \(>i ISAiii.K -l.iis. 


USABI.K FOOD WHICH CAN le L' rii.i/,i;i) iiv Ki n hhns-I.u--. 




PS 
Ic 

t a 

eps 


Brra.l 


a. 




1 


\1cai 


Bonrs 


Bread 


Ctreals 


Potatoes 


\ece- 
tahles 




Breakfast 


























17 


























IK 


? 
























19 
























2n 


S 
4 
6 
? 
5 
























21 
























22 
























2? 
























24 










































































R. A. 


16 
18 














-, 










B. R. 






































































17 


5 
6 

6 
4 
8 
6 

5 
























18 
























19 










'A 








1 






20 






1 
1 




3 
3 


1 








21 








Vi 










22 






1 


1 

1 




1 






25 






2 


V2 


2 








24 










1 














































R. A. 


H 

18 


^ 


14 
1(1 


I 




1 

1 


14 
15 


3 
1 




2 






B. B. 
















Supper 


























17 


6 
4 

3 
5 
4 
6 
3 
5 
























18 
























19 
























20 
























21 
























22 






















23 










14 














24 








































































B. A. 


19 
14 










7 
1 


8 


1 




2 






B. B. 

































The waste Iroin dining rooms should be kept separate and each kind weighed So far as is necessary 
all the food sent to the dining rooms sliould be served so that the patients can have an opportunity to 
eat it. Care should be taken not to hold too much back for a second helping for if too much is held 
hack and not ser\-ed during the meal but is returned to the kitchen unused it will appear that too large a 
<iuantity of food has been sent to that dining room. When a dining room returns practically no 
waste and another dining room considerable waste it is an indication that one dining room is receiv- 
ing too much and the other too little and some should be cut from one and sent to the other and this 
should be done before reducing the recpiisitions on the storehouse to prevent deprivation of the pat- 
ients All liquids — water, coffee, tea, etc.. sliould be kept out of the waste. 

W'A.STK is such tilings as cannot be again utilized by the kitchens on account of having been 
served on the tables in the <iining rooms. rS.-\BL,E FOOD is such food as has not been .served on 
said tables, HoNI-',S fiom carved meats are used in slock kettle and care should be taken to keep 
these separate. Hlank spaces are left for kitchens to list anything returned which is not covered by 
the printed headlines. 

'Plate Scraps": When removing waste from the dining room tables to be returned to the kitchens 
for weighing, cereals, potato skins, meat, vegetables, etc, should be kept separate and what can not 
be separated should be listed by the kitchens as plate scraps. 



KITCHEN EQUIPMENT AND MANAGEMENT 



57 



WASTE ACCOUNTING SYSTEM-MONTHLY SUMMARY SHEET 

"A. B." Kitchen 

WASTE NOT USABLE- LBS. 



1914 
Jan. 


Plate 
Scraps 


Bread 


Potato 
Skins 


Pud. 


Pota- 
toes 


Veg. 


Stew 


FiL-h 
Bones 


M eat 


Misc. 


1 


201 

186 
164 
196 
182 
185 
198 
192 
179 
189 
194 
187 
189 
173 
161 
163 
208 
182 
195 
166 
164 
167 
146 
194 
161 
194 
203 
I'JO 
184 
222 
192 


6 

9 

4 

9 

9 

11 

8 

9 

10 

8 

10 

9 

11 

12 

8 

10 

10 

10 

10 

10 

17 

8 

16 

20 

14 

12 

6 

7 

3 

13 
12 


24 
31 


10 
9 

8 


6 












2 


8 
12 


4 








3 








4 












5 


26 
29 
27 
32 
25 
31 
27 
33 


4 
10. 
7 
6 
10 
7 
3 


4 


"9 ' 








18 


6 










7 




34 
"40" 






8 


4 
5 


3 
11 

s 

10 

3 
10 

3 
12 

7 


"4" 






9 
10 






11 










12 


3 
4 








9 


13 


11 

10 

9 

3 

6 

9 

3 

17 

7 

7 

5 

8 

3 

3 

11 

10 

5 

6 

.5 


9 








14 
15 


26 
26 
31 
31 

24 
25 




4 




16 






45 






17 










18 
19 












20 


3 


5 








21 


5 
36 
27 
10 
15 
20 
33 
33 


36 






22 


5 
3 


6 

7 
8 
4 
7 
8 
8 
7 
4 
4 






23 










24 










25 


3 ' 




26 










27 








28 






38 
'32" 






29 


2 


3 






30 


30 
24 






31 






















Totals 


570^ 


311 


681 


212 


42 


162 


25 


225 


4 


27 



58 



KITCHEN EQUIPMENT AND MANAGEMENT 



WASTE ACCOUNTING SYSTEM - MONTHLY SUMMARY SHEET 

"A. B." Kitchen 

USABLE FOOD-LBS. 



Jan. 
1914 


Meat 


Bones 


Bread 


Cereals 


Pota- 
toes 


Veg. 


Misc. 


Pudding 


1 


7 
9 

10 

10 

8 

9 

11 

10 

4 

10 

20 

12 

9 

5 

7 

2 

10 

8 

9 

7 

8 

15 


53 
13 

27 


14 
10 
17 
10 

9 
11 
11 
11 
12 

9 
10 
10 

6 
25 
11 
11 
13 
14 

9 

6 
13 
11 

7 




9 
4 
7 
4 
7 
6 
3 
4 
2 
8 
7 
4 
2 
4 
5 
7 
9 
4 
2 
5 
4 
8 
3 








2 






9 

7 




3 






3 


4 


4 
4 


9 




5 


37 
34 
24 
30 
14 
27 
41 
33 
32 
23 
50 
13 
16 
15 
50 
44 
22 
49 






B 








7 








8 


6 


5 




9 


2 




10 








11 


3 
6 








12 








13 








14 


9 
3 

5 




5 




15 






16 


9 






17 






18 






7 




19 








20 


11 


8 






21 


5 




22 


2 
3 
2 
5 
3 
3 
3 

5 






23 


4 
3 






24 


2 
5 
3 

11 
9 

13 
5 

14 


48 
48 
32 
38 
15 
35 






25 


1 
5 

15 
9 

19 
7 
6 


2 




26 


2 

7 
4 
6 
8 
3 






27 








28 
29 




9 




30 




7 
9 




31 


39 














Totals 


262 


902 


322 


73 


148 


39 


65 


3 



KITCHEN EQUIPMENT AND MANAGEMENT 



59 



WASTE ACCOUNTING SYSTEM— COMPARISON SHEET. 

"A. B." Kitchen 

WASTE NOT USABLE-LBS. 



1914 


sX k-^ 


Potato 
Skins 


Pud. 


Pota- 
toes 


Veg. 


Stew 


Fish 
Bones 


Meat 


Misc. 


Jan. 

Fel. 

Mar. 

April 

May 

June 


5708 


311 


681 


212 


42 


162 


25 


225 


4 


27=7397 


Total 
6 mos. 























WASTE ACCOUNTING SYSTEM— COMPARISON SHEET. 

"A. B. " Kitchen 

USABLE FOOD-LBS. 



1914 


Meat 


Bones 


Bread 


Cereals 


Potatoes 


Veg. 


Misc. 


Pud. 


Totals 


Jan. 

Feb. 

March 

April 

May 

June 


262 


902 


322 


73 


148 


39 


65 


3 


1814 


Total 
6 mos 





















WASTE ACCOUNTING SYSTEM 

"A. B." Kitchen 

PER CAPITA SHEET. 



1914 


Average 
Population 


Usable Food 
Returned 


Waste Not 
Usable 


Per Capita 
Usable 11)8. 


Per Capita 

Waste— Hts. 


Jan. 

Feb. 

March 

April 

May 

June 


921 


1814 


7397 


1.969 


8.031 . 


Total 
6 months 













60 



KITCHEN EQUIPMENT AND MANAGEMENT 



WASTE ACCOUNTING SYSTEM 

SEMI-ANNUAL COMPARISON SHEET— LBS. 

July 1, 1913, to December 31, 1913. 



Kitchen 


Usable 


Waste 


Per Capita 
Usable 


Per Capita 
Waste 


Average 
Population 


A. B. 
C. D. 

Group 1 
Group 2 
Group 3 


14401 
15859 
18890 

17898 
4685 


53476 
40933 
51126 
26748 
9179 


15.965 
17.182 
12.054 
27.200 
11.683 


59.286 
44.347 
32.626 
40.650 
22.89 


902 
923- 
1567+ 
658+ 
401+ 


Total* 


71733 


181462 


16.116 


40.769 


4451 (+) 



*The first two columns represent total weight; third and fourth columns, 
"Per Capita Usable" and "Per Capita Waste" represents the average quantity 
per person for six months. 

The fifth column "Average Population" represents the total average num- 
ber of persons receiving meals. 

As shown by the semi-annual comparison sheet 71,733 pounds of "Usable 
Food" was returned by the dining rooms to the kitchens from July 1st, 1913, to 
December 31st, 1913. This 71,733 pounds was made up of the following articles:— 

Meat 8343 pounds 

Bones 33656 " 

Bread 13005 " 

Cereal 3245 " 

Potatoes 7245 

Vegetables 2338 " 

Macaroni 36 " 

Miscellaneous 1163 " 

Pudding 1684 

Stew 317 " 

Fish 701 " 

Total 71733 " 

It is fair to assume that at least ninety per cent of this would have been 
thrown into the garbage cans and lost if the Waste Accounting System had not 
been used. If ninety per cent of the above was saved through the Waste Ac- 
counting System and assuming that it would be worth at least six cents per pound, 
this would mean a saving of $3,873.58 for the six months. 

The Director of the Committee on Inquiry of the Boaird of Estimate and 
Apportionmertt of the City of New York in the report of the Committee has sub- 
mitted a number of recommendations which are contained in Section nine (Food 
Consumption) of the Committee's Report, Pages 12, 13 and 14, among which 
are the following:— 

1. "The dietitian shall be made responsible for determining the total 
amount of the various kinds of foods needed for the hospital. 

2. The dietitian should requisition all food on the basis of an actual count 
of both patients and employees, and the amount requisitioned for any particular 
day should be based upon the actual count on the second day preceding the day on 
which such requisitions are issued. 



KITCHEN EQUIPMENT AND MANAGEMENT 61 

3. A per capita allowance of each kind of food should be established for 
patients, officers and employees. The aggregate amount of each article of food 
needed for the year should be based upon the daily per capita allowance. The 
requisitions should adhere strictly to the established allowances ************ 

4. A basic dietary table, similar to that recommended on page 40 should be 
established, and in connection therewith!, a system of separating and weighing 
waste similar to that described on pages 37 to 39 should be installed. The basic 
dietary table should be corrected from time to time, according to the findings of 
waste of the various articles of food. 

6. A schedule of the yearly per capita proportions of food for use in gen- 
eral hospitals is set forth on page 42. It is recommended that this be adopted as 
a basis for estimating the amounts of the various kinds of food needed for the year. 

8. If the above recommendations be carried out, the saving in food cost 
alone in******* should not be less than $30,000 a year, compared with the con- 
sumption of 1912." 

Of another department he states: — 

"If the above recommendations be carried out, the saving in meat cost 
alone in the hospitals of the ******* * should be not less than $13,000 per year, 
compared with the consumption of 1912." 

In preparing this paper a number of things with reference to the Standard 
Basic Dietary Ration Table and Waste Accounting System have been omitted 
which have been published in the following publications: — 

The Annual Report of the Fiscal Supervisor of State Charities, Albany, N. 
Y., Vol. 2, pp. 218 to 229, inclusive, for year ending October 1st, 1911. 

The Journal of Home Economics, Roland Park Branch, Baltimore, Md., is- 
sue of December 1912, pp. 460 to 468 inclusive. 

The Institution Quarterly, Springfield, Illinois, Vol. 4, March 31st, 1918, 
pp. 129 to 139 inclusive. 

There are a number of ideas with reference to the administration of kitchens 
and dining rooms in the above papers which have been purposely omitted from 
this paper so as to avoid needless repetition of ideas. 

In closing I would state that the tables contained in this paper are the re- 
sults of nearly three years' experience with dietary ration tables and have been 
made up from the knowledge we have obtained through the use of five different 
ration tables. 

Institutions are known by the manner in which they prepare and serve food 
the same as individuals are known by their reputations for efficiency and morality. 
Very frequently you will hear one employee advise another not to go to work in 
a certain institution as the food there is "rotten", not meaning of course that it 
is literally so, but meaning that it is poorly prepared and served and not necessarily 
of poor quality. 

Each thing which we use in connection with our dining room service has a 
very interesting story beginning with the time when men ate with their fingers 
and had no table linen, knives, forks or spoons. 

If our institutions are to improve and keep abreast of developments inother 
lines, persons carrying on the work of institutions must keep studying and 
working our institutional problems and keep in touch with people in other 
lines so as to obtain a proper perspective and bring into institutional work 
the best thought and experience of our contemporaries. "We are part of all we 
have met." Ideas to a large extent are the result of observation and conversa- 
tion. We should be as willing to co-operate and work out another man's idea as 
to work out one of our own. 

Mr. Holman in an article in System (Chicago) for December, 1912, states, 
"Other successful merchants and manufacturers have built their business struct- 



62 KITCHEN EQUIPMENT AND MANAGEMENT 

ures by picking up one idea here, one plan there, a dozen or twenty methods from 
other sources and then combining all into a unified, efficient whole. ' ' This method can 
be applied to institutional work, for nearly every institution does one or more things 
in an unusually efficient manner, and, therefore, to secure the best methods of con- 
ducting institutions all that is necessary to do is to collect the different ideas and 
select from them the best ones, arranging- them in such a manner as to be avail- 
able for use. 

Such assemblages as this are very valuable to social workers and those 
having the supervision of correctional and charitable institutions, rot only from 
the standpoint of giving enthusiasm for the work but also from the standpoint of 
teaching new and improved methods. The writer in System previously quoted ex- 
presses this thought in the following words: — 

"Focus your eye on the future. Watch the men about you. Learn the 
specific methods which they are using. Try to adapt those methods to your own 
work. Keep your eye out for everything doing in the business world that will 
help you in your niche. That's the way to get out of your personal groove and into 
a bigger one. That's the way to get your business out of the groove and into 
the broad highway of opportunity and profit." 



LIBRftRY OF CONGRESS 



007 296 026 9 « 



